Ghee Mashed Potatoes
|By :No Pressure Cookbook by Laurel Randolph|
Ghee is a type of clarified butter that’s frequently used in Indian cuisine. It’s pure butterfat that’s lightly toasted, lending a mild buttery flavor to your mashed potatoes. Ghee is also great for sautéing and high-heat cooking, since its smoke point is much higher than that of regular butter. Add richness to the dish by throwing in a bit of sour cream, or swapping out the milk for buttermilk.
|Browse Category||Side Dishes|
|Cooking Technique||Pressure Cook|
|Prep Time||7 minutes|
|Cook Time||8 minutes|
- 2 pounds Yukon Gold or white potatoes peeled and cut into
- 3 cloves cloves garlic smashed
- 3 cups Water
- 1/4 cup whole milk
- 1/4 cup ghee
- Salt and pepper
- Add the potatoes, garlic, and water to your Instant Pot. Secure the lid.
- Cook at high pressure for 8 minutes and use a quick release.
- Drain the potatoes and garlic and return to the pot. Add
1/4 cupmilk and all of the ghee. Mash until smooth, adding more milk if needed. Season with salt and pepper to taste and serve.
P.S. If you can’t find ghee at your grocery store or want to save some cash by making your own, here’s how you do it: Melt a stick of butter over medium-low heat. Let cook until the butter smells toasty and some of the solids at the bottom have begun to brown but not burn, 7 to 10 minutes. Turn off the heat and tilt the pan to one side. Use a spoon to skim off all of the whey foam at the top. Strain through a piece of cheesecloth and refrigerate until ready to use.
No Pressure Cookbook by Laurel Randolph
Laurel Randolph has been a cook since she was old enough to properly hold a whisk and a writer for close to ten years. She is the bestselling author of The Instant Pot ® Electric Pressure Cooker Cookbook. She has written for numerous publications including Serious Eats, Paste Magazine, Van Winkle’s, Table Matters, and PaulaDeen.com. Visit her at www.laurelrandloph.com.
All recipes by : No Pressure Cookbook by Laurel Randolph
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