Awesome Mashed potatoes

[Brettmm92]

I use my instant pot for this (but the important part is when you add other veggies maybe squash or carrots, the butter/garlic mixture and the greek yogurt)


-Fill pot halfway with varying potatoes (I have 6 quart so about 3 quarts)
quarter them,I like the skin on
If you feel like it add ANY other veggies that are mashable when cooked
- Put cup water in, manual high pressure for 10 mins (instant pot thing)
-While thats cooking I simmer 2 or more cloves of garlic in 2 or 3 Tablespoons of butter 2 or 3 minutes until is smells really nice and browns then set it to low to keep warm
-Usually let it natural release for 10 minutes but doesnt need to
-Get potatoes out, mash a lil, pour butter/garlic mixture over it, mash some more
-Put about 1 Cup (more or less to taste) Plain Greek yogurt. And mash until it's how you like it. If you put in too much it will taste sour, but if you add some and taste it you will know when it's right and you will never make mashed potatoes without greek yogurt again.

Flexible ingredient list
3 quarts potatoes (I use a mixture)
1 Cup greek yogurt,plain
2 or more cloves of garlic
2 or 3 Tablespoons of butter

[journey15]

Brettmm92 wrote:
Sidecarflip and journey15, I'd love to hear if you liked it or not. And Journey, do you have any instant pot recipes that you really like enough to share?

And Dutchmen, I understand where your coming from. But greek yogurt in place of milk in potatoes is the bomb.

One of our favorite "go to" recipes, and a quick meal for traveling nights, is our IP Spaghetti. We keep the Turkey Italian Sausage in 1/2 pound Food Saver Bags in the freezer.

1 jar Marinara Sauce
1 jar water
3 servings angel hair pasta, uncooked, broke into thirds
1/2 pound ground turkey Italian Sausage, browned

Combine all ingredients in pot and stir to mix well. Cook on manual High Pressure for 5 minutes using Quick Release. Serve immediately.

We can eat off of this for 2 meals. The 3 servings work great for 2 people so it can literally serve 4. If using regular size spaghetti the cooking time needs to be increased to 7 minutes.

[Old-Biscuit]

DutchmenSport wrote:
Never understood why folks do things to mashed potatoes trying to improve what's already the best. Mashed potato after boiling, add milk (not water), butter, and a pinch of salt. Whip it all together. Nothing more.

Absolutely everyone who eats my wife's mashed potatoes fixed in this simple fashion just love them. She gives them the simple recipe but they go back to their own way of adding other "stuff" and using water instead of whole milk. Seesh!

Dutchmen.
I posted the same sentiments just after SideCarFlips post and WHAM....it's gone. Go figure :H

Must have been the comments about garlic only being for roasting or on buttered bread for pasta :B

[Vintage465]

I think potatoes are amazing no matter how they're prepared. Russets are likely my favorite. I am amazed at the cruddy russet potatoes we are getting this year in California. They are all bruised up. Never seen bruised potatoes before!

[Brettmm92]

Sidecarflip and journey15, I'd love to hear if you liked it or not. And Journey, do you have any instant pot recipes that you really like enough to share?

And Dutchmen, I understand where your coming from. But greek yogurt in place of milk in potatoes is the bomb.

[DutchmenSport]

Never understood why folks do things to mashed potatoes trying to improve what's already the best. Mashed potato after boiling, add milk (not water), butter, and a pinch of salt. Whip it all together. Nothing more.

Absolutely everyone who eats my wife's mashed potatoes fixed in this simple fashion just love them. She gives them the simple recipe but they go back to their own way of adding other "stuff" and using water instead of whole milk. Seesh!

[journey15]

This sounds really interesting. We love our Instant Pot and use it on almost a daily basis. Will have to give this a try.

[JC2]

SidecarFlip wrote:
Thanks, my wife will try your 'taters.

She made dill pickles this year and added a wee bit too much crushed red pepper so we have dills with a bite... I call them 'zesty dill pickles'....

We would call those "smokers". Nuff said. :B

[SidecarFlip]

Thanks, my wife will try your 'taters.

She made dill pickles this year and added a wee bit too much crushed red pepper so we have dills with a bite... I call them 'zesty dill pickles'....