I don’t know why, but making mashed potatoes was always a weak point for me. They either came out like mush or paste. Being the stubborn person that I am, I didn’t give up trying and I have finally found a foolproof recipe that has already received rave reviews and will be gracing the table this Thanksgiving for sure! I do have to give a shout out to my husband for the many years of being my official taste tester.
To make this incredibly easy recipe, gather together the following:
7lbs of potatoes
1/4 C butter
1/4 C milk
1/4 C sour cream
1 tsp garlic powder
1 tsp salt
1 tsp pepper
6 C water
Peel and wash your potatoes
Slice potatoes (about 1/2″ thick) and place into your InstantPot
Place InstantPot cover on unit and lock in place, make sure the vent is closed. Set on High Pressure or Manual (depending on your unit) for 8 minutes.
Immediately vent after timer cycle ends. When steam is finished, open cover and strain out the water.
Add in butter, milk, sour cream, garlic powder, salt and pepper. Mix to desired consistency.
That’s it!! Clean up was a breeze and cooking this in any kitchen will be a snap. This typically takes me about 30 minutes from start to finish.
If you cut the recipe in half, the cook time will remain the same.
Make sure to immediately vent and strain after cooking or the potatoes will become overcooked and turn to mush.
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Instant Pot, Instapot, no matter how you say it….yes, the hype is real.
This recipe using an Instant Pot is good no matter where you make it, but there are certain benefits that someone cooking in a small space (such as the kitchen in our Little Guy Max) can truly appreciate. Without having to deal with multiple pots and pans it makes preparation and clean-up a breeze. If you are cooking in an RV, trailer, camper, etc it also minimizes the amount of electricity being used (if hooked up to a generator) as well as saving your propane for other uses.
1 1/2 lbs of beef stew meat
1 Tbsp of olive oil
1 tsp of salt
1 tsp of pepper
1 tsp Italian seasoning
2 Tbsp Worcestershire Sauce
3 cloves of garlic (minced)
1/2 chopped onion
8 oz chopped carrots
2 cans whole potatoes (chopped) – or baby red potatoes
2 1/2 Cups beef broth
4 oz can tomato paste (or 8 oz tomato sauce)
4 Tbsp flour
We’re going to start off by putting in some olive oil into the pot. One of the best things about the InstantPot – EVERYTHING is done here. Fewer dishes? Sign me up.
Now select the saute button on the front of the Instant Pot.
As the olive oil heats up, add in the stew meat. We’re going to stir it occasionally so that all sides of the meat brown.
While the meat is browning, add in the pepper and pepper
Now add in some Italian seasoning.
Next, we’re going to add in our beef broth. Slowly pour into the pot and stir, scraping up any bits of meat that might have been stuck to the bottom of the pot.
Add in the Worcestershire sauce
The recipe next calls for tomato sauce. You’ll see that I used tomato paste – it’s smaller and takes up less room in my Little Guy Max kitchen. I just added an equal amount of water to my 4 oz can of paste, mixed it well and then added it into the pot.
Here’s where I cheated a bit by using canned potatoes. They keep longer and take up less room (plus, no peeling!). The cans with already diced potatoes are diced too small for my liking, so I bought the whole potatoes and chopped them up. If using non-canned potatoes, go with the small red potatoes.
Carrots. I didn’t use canned carrots because I didn’t want them to turn to mush. I did, however, use baby carrots (again, no peeling!) and just chopped them up a bit smaller, you could just throw them in as is.
Time to add the garlic! I have had this garlic press from Pampered Chef for more than 10 years and absolutely love it. If you don’t have this in your kitchen, you need to.
Last but not least, chop up your onion and add into the pot.
Place the cover back on and turn to lock it in place. Make sure your release valve is set to lock. Press the manual button and adjust the time (by hitting the + or – buttons) to 35 minutes. After the 35 minutes, let it sit and do what they call a “natural release” of pressure for about 10 minutes.
While you are waiting, equal parts of flour and cool water together to form a paste. Set aside.
After the 10 minutes of natural release, press the pressure release valve and wait until it stops steaming.
Remove the cover and add in the flour/water mixture. Stir well.
All I can say is WOW. From start to finish this took less than hour….and let me tell you, it does taste amazing. The perfect comfort food on a chilly day.