Breakfast Farro with Cardamom and Dried Apricots
Mashed Yukon Gold Potatoes
|By :Milk Street|
The Instant Pot makes easy work of great mashed potatoes. so little water is needed for cooking that even sliced potatoes don’t end up watery and washed out. they also don’t require draining after cooking. We prefer Yukon golds over russets for their buttery color and flavor and slightly lower starch content, and we leave the skins on for ease since they tenderize quite nicely under pressure. We do, however, add the potatoes to water as they’re sliced, then give them a quick rinse to remove excess starch that would otherwise make the cooked potatoes a little gluey. For flavorful spins on these basic mashed potatoes, see the following recipes. Don’t add the half-and-half to the potatoes until all of the liquid in the pot has been cooked off. Also, don’t remove the potatoes from the pot to mash them because the pot’s residual heat will keep them warm even after the half-and-half and butter are added.
|Browse Category||Seven Ingredients or Less, Side Dishes|
|Cooking Technique||Pressure Cook, Sauté|
|Main Ingredient||Half and Half, Salted Butter, Yukon Gold Potatoes|
|Prep Time||1 minutes|
|Cook Time||34 minutes|
- 2 pounds Yukon gold potatoes unpeeled
- 6 tbsp salted butter cut into 6 pieces, divided,
- kosher salt
- ground black pepper
- 1/2 cup half and half
- START: Fill a large bowl with water. Quarter the potatoes lengthwise, then slice about
1/2 inchthick; add the slices to the water as you go. after all the potatoes have been sliced, drain in a colander set in the sink and rinse briefly under cool water. Drain well, shaking the colander to remove as much water as possible. On a 6-quartInstant Pot, select More/High Sauté. Add 4 tablespoonsof butter and let melt. add the potatoes and 1 teaspoonsalt, then stir until the potatoes are well coated. stir in 1/2 cupwater, then distribute in an even layer.
- FAST: Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 9 minutes. When pressure cooking is complete, quick-release the steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
- FINISH: If there is liquid remaining in the pot, select More/High Sauté and cook, stirring often, until no moisture remains. Press Cancel to turn off the pot. Using a potato masher, mash the potatoes directly in the pot until mostly smooth with some large bits. add the half-and-half and continue to mash to the desired consistency. Fold in the remaining
2 tablespoonsbutter until melted. Taste and season with salt and pepper.
All recipes by : Milk Street
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