|By :The Instant Pot College Cookbook by Julee Morrison|
When I was a kid, we visited family friends who lived on a potato farm. I remember walking up and down the field and watching our friends unearth potatoes. It was magical. When I was in college, I realized how magical potatoes really are. They are affordable, available everywhere, and so versatile. My college roommate once asked what my one “desert island food” would be. It was an easy answer: potatoes. From the simple spud I could eat baked potatoes, mashed potatoes, potatoes au gratin, French fries, Potato Salad, hash browns, and more! These days, I’d want to take my Instant Pot with me, too, so that I could make this super easy and delicious mashed potato recipe.
|Browse Category||Kid-Friendly, Seven Ingredients or Less, Side Dishes|
|Diet||Gluten Free, Vegetarian|
|Cooking Technique||Pressure Cook|
|Main Ingredient||Butter, Chicken Broth, Garlic, Half and Half, Potatoes|
|Prep Time||10 minutes|
|Cook Time||18 minutes|
- 3 lbs russet potatoes peeled and quartered
- 3 garlic cloves peeled and smashed
- 1 cup low-sodium chicken
- broth or water
- 1/2 cup half-and-half or whole milk
- 3 tbsp unsalted butter
- 1 tsp fine sea salt
- ground black pepper
- Combine the potatoes, garlic, and broth in the inner cooking pot. Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure cook and adjust the pressure to High. Set the time for 8 minutes. When cooking ends, carefully turn the valve to “venting” to quick release the pressure.
MASH THE POTATOES.
- Drain the potatoes in a colander set over a large bowl, reserving most of the cooking liquid in the bowl. Transfer the potatoes to another large bowl and add the half-and-half and butter to them. Use a potato masher (or electric mixer) to mash the potatoes, adding the reserved cooking water a little at a time, until they are the texture you like. Season with the salt and pepper.
Garnish your mashed potatoes with bacon, chives, sour cream, or whatever toppings make your mashed potatoes special.
The Instant Pot College Cookbook by Julee Morrison
Julee Morrison is a blogger, mother of six, who lives in the foothills of Virginia with their two dogs. Her first book The Instant Pot® College Cookbook: 75 Quick and Easy Meals that Taste Like Home celebrates her family recipes, and making quick meals everyone will love. Her writing has appeared on The Huffington Post, Scary Mommy, Pop Sugar, SheKnows, Yahoo Shine, Love What Matters, Ellen Nation, and her recipes have been featured on Bon Appetite, SparkPeople, and The Huffington Post. Find Julee online at MommysMemorandum.com. Book description: The Instant Pot® College Cookbook is the definitive dorm room solution for easy, homemade meals. Cereal and pizza might be enough to sustain a crash study session, but the best brain food is a homemade meal. The Instant Pot® College Cookbook saves college students from four years of nutrient deprivation with quick and easy, budget-friendly meals. From grab-n-go Breakfast Burritos to late night Macaroni and Cheese, this college cookbook contains 75 tasty meals that require no previous cooking or Instant Pot® experience to whip up. Using easy-to-find and affordable ingredients, The Instant Pot® College Cookbook saves students time and money too with good fast food that rivals any take-out menu. The Instant Pot® College Cookbook includes: • Instant Pot® cooking 101 that explains pressure cooker settings for every type of food, tips, and FAQ. • 75 home-style meals that include breakfast, everyday staples, soups and stews, meatless meals, poultry, pork and beef, dessert, and more! • Fool-proof recipes that combine quick prep times with easy-to-find and affordable ingredients to suit student schedules and wallets. Save ramen for emergencies with quick and easy recipes from The Instant Pot® College Cookbook.
All recipes by : The Instant Pot College Cookbook by Julee Morrison
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