Upgrade your traditional mashed potatoes with these three delicious recipes. Instead of boiling on the stovetop, use the NESCO Pressure Cooker and NESCO 16-Speed Hand Mixer to ensure perfectly fluffy potatoes every time.
Your Key Ingredient:
NESCO Pressure Cooker
NESCO 16-Speed Hand Mixer
Grocery Ingredients:
Standard Mashed Potatoes
½ cup butter
¾ cup milk
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
Salt and pepper to taste
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
Instructions:
Standard Mashed Potatoes
- Add 2 cups of water and 5 pounds Russet potatoes, peeled and quartered to your NESCO® Pressure Cooker.
- Cook on HIGH PRESSURE for 5 minutes. When time is up, use the quick release to release pressure.
- Use NESCO® 16-Speed Hand Mixer on Speed 14 to mash potatoes to desired texture while adding other ingredients.
- Fold all ingredients into potatoes and serve.
Rich and Creamy Mashed Potatoes
- 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
- Fold cream cheese, sour cream, milk, garlic salt, jalapenos, and one cup of shredded cheese into potatoes.
- Spread into 9 x1 3 pan and sprinkle with remaining cheese and bread crumbs.
- Cover with foil and bake at 350 for 30 minutes.