Ninja foodi mashed potatoes
FREQUENTLY ASKED QUESTIONS
Can I cut this recipe in half or double it?
Yes, you can cut the recipe in half. In fact, when I started testing this recipe, I only made ½ a batch. Simply cut the ingredients in half and make sure the water is almost covering the potatoes. The time to pressure will be less, so you might want to add 1 minute to the PC time or extend the natural release by a few minutes.
Doubling the recipe can also be done, but the time to pressure will be longer, so you will want to decrease the PC time by about 1 minute.
WhAT ARE THE BEST POTATOES FOR MASHING?
That really depends on the texture you are trying to achieve.
If you like a chunky mashed potato with skins on, then the small red or yellow potatoes do a great job. They have a high starch level and, while delish smashed or lightly mashed, they will not give you a creamy fluffy texture.
The star of the mashed potato world is the Russet potato in my opinion. These potatoes will result in the fluffiest of all mashed potatoes and require very little mashing to get a nice and creamy texture.
Ninja foodi mashed potatoes
FREQUENTLY ASKED QUESTIONS
Can I cut this recipe in half or double it?
Yes, you can cut the recipe in half. In fact, when I started testing this recipe, I only made ½ a batch. Simply cut the ingredients in half and make sure the water is almost covering the potatoes. The time to pressure will be less, so you might want to add 1 minute to the PC time or extend the natural release by a few minutes.
Doubling the recipe can also be done, but the time to pressure will be longer, so you will want to decrease the PC time by about 1 minute.
WhAT ARE THE BEST POTATOES FOR MASHING?
That really depends on the texture you are trying to achieve.
If you like a chunky mashed potato with skins on, then the small red or yellow potatoes do a great job. They have a high starch level and, while delish smashed or lightly mashed, they will not give you a creamy fluffy texture.
The star of the mashed potato world is the Russet potato in my opinion. These potatoes will result in the fluffiest of all mashed potatoes and require very little mashing to get a nice and creamy texture.
Open in Cookpad AppSteps
- 1
Peel and cut the potatoes into 1-1½" cubes and add to the inner pot. Add in about 3 cups of water. You only need to have enough water to almost cover all the potatoes. Add 1 tsp fine-grind salt and stir.
- 2
Put the pressure lid on and turn the valve to seal. Pressure cook on high for 5 minutes and when the time is up allow the pot to naturally release for 5 minutes. Release the remaining pressure by turning the valve to vent.
- 3
Warm the cream or half and half up and butter in the microwave or on the stove just until it is warm. Do not boil it.
- 4
Scoop out the potatoes and put them in a bowl. Dump the water out of the inner pot and add the potatoes back into the pot. Use the sear/sauté on medium-low until the potatoes are dry and the edge looks white and flaky. I flip the potatoes a few times and sauté for just about 5 minutes.
- 5
Either remove the potatoes from the inner pot and place them in a bowl or if you are using a soft Masher, you can mash your potatoes right in the ceramic pot.
- 6
Add in ¼ of the half and half/cream and butter mixture and either use a hand mixer on low or the Mix 'N Masher to gently incorporate the liquid into the potatoes. You don't want to over-mix the potatoes or they can become too starchy and dense. Continue to add the butter/half and half or cream mixture ¼ at a time until your potatoes are the desired consistency. Add salt to taste and gently fold into the mashed potatoes.
- 7
Add some pats of butter on top if desired. Serve & Enjoy!
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