- Potatoes – 6-7 (medium sized)
- Butter – 2 tablespoons
- Salt – 1 tablespoon or according to taste
- Whole milk – ½ cup
- Garlic – 3-4 (optional)
- Freshly chopped coriander or parsley – for garnishing
- Black pepper – freshly grounded (for taste)
Thanksgiving season is not complete without family or turkey. But the one thing that can’t be missed are those brilliant mashed potatoes, simple but fulfilling.
- Bring all the ingredients together. See if the potatoes have any cuts or nodes protruding out of them, and if so then kindly clean them up. Otherwise it may cause difficulty in further processing of the dish.
- Take your instant pot and rinse it off with water. Then put the potatoes in it. For added flavor, if you choose, then take garlic cloves, peel and mince them and add to the pot. It is totally up to you to add flavor.
- Add salt and water to the pot according to your wish. It is suggested that you put water so that it reaches half the height of the potatoes. Cover the pot and ‘seal’ the vent. Cook the potatoes on High pressure for about 8 minutes, and then quickly release the pressure.
- On a flame, put on a pan and pour milk into it. Add butter and let it cook until the milk is warm and butter melted.
- In a bowl, put coriander leaves, and using the strainer, separate potatoes and water. Now let the water be collected into the bowl with coriander. Keep it aside. Now in a container mesh the potatoes and garlic.
- Add the butter and milk slowly while meshing. To reach the desired consistency, you can add the water- coriander mix, as it would give it a nice flavor too. The mashed potatoes are ready, season them well with parsley and black pepper.
- Instead of boiling whole potatoes, you can also chop them into pieces of 1-2 inches each.
- Instead of water, you can also use sodium stock or veggie broth.
Do not put excess water as that would lead to potatoes losing their texture and flavor. Also, less water would leave the potatoes hard, which is not ideal.