Wednesday, November 15, 2017

Mashed Potatoes: 3 Ways


Use your Nesco Pressure Cooker instead of the old-fashioned method of boiling them on the stovetop. Pressure cooking guarantees your potatoes will be done perfectly every time, faster than traditional boiling.

Add 2 cups of water and 5 pounds Russet potatoes, peeled and quartered. Cook on HIGH PRESSURE for 5 minutes. When time is up, use the quick release to release pressure. Use a Hand Mixer on Speed 14 to mash potatoes to desired texture while adding other ingredients.

Standard Mashed Potatoes:

½ cup butter
¾ cup milk
Salt and Pepper to taste

Fold all ingredients into potatoes and serve.


Rich and Creamy Mashed Potatoes:

5 Tablespoons Butter, divided
8 oz. cream cheese, room temperature and cubed
8 oz. sour cream
1 teaspoon onion salt
½ teaspoon garlic salt
¼ teaspoon pepper

Add 3 tablespoons of butter, cream cheese, sour cream, onion salt, garlic salt, and pepper to mashed potatoes. Spread mixture into baking dish and brush with remaining 2 tablespoons of butter. Bake at 350 for 30-35 minutes.


Jalapeno Popper Mashed Potatoes

8 oz, cream cheese, softened
1 cup sour cream
½ cup milk
1 ½ teaspoon garlic salt
2 jalapenos, deseeded and finely chopped
2 cups shredded cheddar cheese, divided
Bread crumbs

Fold cream cheese, sour cream, milk, garlic salt, jalapenos and one cup of shredded cheese into potatoes. Spread into 9x13 pan and sprinkle with remaining cheese and bread crumbs. Cover with foil and bake at 350 for 30 minutes.  






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