Friday, October 9, 2020

Hoff’s Mashed Potato Soup

Hoff’s Mashed Potato Soup
Yields: 4-5 servings
meat-free, dairy-free, egg-free, oil-free, gluten-free, soy-free

  • 12-14 medium Yukon Potatoes
  • 1 cup Water
  • 1 Sweet Onion (chopped)
  • 1 tbsp. minced Garlic
  • 4 cups Veggie Broth
  • 1-2 cups Plain unsweetened Plant-based Milk (as needed) 
  • 1 15oz. can of diced Potatoes (rinsed & drained)
  • 1/4 cup Nutritional Yeast
  • Sea Salt & Pepper to tastes 
  • Instant Mashed Potatoes*

  1. Turn on sautés setting on IP & cook Onions & Garlic until softened; turn off sauté feature
  2. Place Potatoes into the IP on top of Onions & Garlic
  3. Add Water
  4. Close the lid, set pressure valve to sealing
  5. Select Steam setting on High Pressure for 12 minutes
  6. Use Natural Steam Release
  7. Remove Potatoes & using a Ricer, press each Potato back into the IP
  8. Add Broth, Milk, Diced Potatoes, Nutritional Yeast, Sea Salt, Pepper
  9. Turn on sautés setting for a few minutes in order to heat through
  • *Add Mashed Potatoes if soup is too thin

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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