Friday, April 29, 2016

Hoff's Mashed Potatoes II (IP)

Hoff's Mashed Potatoes II (IP)
Yields: 4-5 servings
meat-free, dairy-free, egg-free, oil-free, soy-free, gluten-free

  • 5-6 small/medium Yukon Potatoes
  • 1 cup Water
  • 1/4 cup Nutritional Yeast
  • 1 tbsp. Dried Onion
  • 1-2 tsp. Sea Salt
  • Plain unsweetened Almond Milk (as needed)

  1. Place Potatoes into the IP on the steamer rack
  2. Add Water
  3. Close the lid, set pressure valve to sealing
  4. Select Steam setting on High Pressure for 20 minutes
  5. Use Natural Steam Release
  6. Using a Ricer, press each Potato
  7. Add Nutritional Yeast, Dried Onion, Sea Salt & splash of Milk
  8. Mix "shredded" Potatoes to achieve a mashed texture
  9. Add additional "Milk" until desired consistency is reached

Hoff Thoughts: Unless you have "man hands" you'll need to cut larger Potatoes in half before pressing through the Ricer.  Place the cut side down inside the Ricer.  I love the Ricer, because you don't have to peel the Potatoes, the peels will come right off in the pressing process.  Ricing your Potatoes will help prevent the gummy "gluteny" mashed Potatoes that can result from overworking the Potatoes.  While I love Baby Yellow Potatoes because they naturally have a rich, buttery flavor that took forever to rice, I found this side dish comes together much quicker with larger Potatoes.

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