Many people think making mashed potatoes from scratch is a lot of work. It really is so simple--especially if you have a satand alone mixer and an Instant Pot. If you don't, its still so simple! Give them a chance! You'll never go back to instant potatoes again! The recipe below feeds about 6 people. Change the numbers as you need for your own situation! Serve with fried chicken and creamy chicken gravy! #sonomnom4u #MashedPotatoes #vegetarian
Classic Mashed Potatoes
8 Medium Gold Yukon potatoes (you can use any potatoes. Gold and reds have a creamier finish)
5 TBSP Butter
1/2 cup half & half, milk, or cream
TO PREP POTATOES:
Wash potatoes. Peel each potato with a potato peeler. Cut potates into cubes by cutting them in half lengthwise, turn 1/4 way and cut lengthwise again, then cut horizontally about 3 or 4 times depending on the length of the potato.
TO COOK POTATOES CHOOSE A METHOD BELOW
Stovetop Method:
Fill a large pot about half full of water. Place cut potatoes in water and make sure they are completely covered. Boil approximately 20 minutes, or until they are soft enough to easily place a fork in them. Drain.
Instant Pot Method:
Place cut potatoes in the Instant Pot and put enough water to cover the potatoes by about an inch. Close lid and place valve in the center position. set manual to 25 minutes. After 25 minutes, release pressure and pour contents of pot into a strainer.
TO MAKE MASHED POTATOES
After potatoes are drained, pour them into a stand alone mixer or a large sturdy bowl and add butter and milk/halaf & half/cream and mix with beaters, or paddle attachement in the stand alone mizer until all creamy and smooth. Serve hot with a brown, turkey, chicken, milk, or vegetable gravy.
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