Breakfast Farro with Cardamom and Dried Apricots
Mashed Yukon Gold Potatoes
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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.
Ingredients
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Instructions
- START: Fill a large bowl with water. Quarter the potatoes lengthwise, then slice about
1/2 inch thick; 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 a6-quart Instant Pot, select More/High Sauté. Add4 tablespoons of butter and let melt. add the potatoes and1 teaspoon salt, then stir until the potatoes are well coated. stir in1/2 cup water, 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 tablespoons butter until melted. Taste and season with salt and pepper.
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