Ghee Mashed Potatoes

By: No Pressure Cookbook by Laurel Randolph

Ghee Mashed Potatoes
cuisine icon Cuisine
Modern
cuisine icon Course
Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["P.S. If you can’t find ghee at your grocery store or want to save some cash by making your own, here’s how you do it: Melt a stick of butter over medium-low heat. Let cook until the butter smells toasty and some of the solids at the bottom have begun to brown but not burn, 7 to 10 minutes. Turn off the heat and tilt the pan to one side. Use a spoon to skim off all of the whey foam at the top. Strain through a piece of cheesecloth and refrigerate until ready to use."]
cuisine icon Keywords
15-30 min, 5 servings, cloves garlic, contributed, cook 8 min, easy, ghee, modern, prep 7 min, pressure cook, salt and pepper, side dish, water, whole milk, yukon gold or white potatoes

prep icon Prep Time
7 min
cook icon Cook Time
8 min

serving icon Servings
5 servings
Ingredients
  • 2 pounds Yukon Gold or white potatoes
  • 3 cloves cloves garlic
  • 3 cups Water
  • 1/4 cup whole milk
  • 1/4 cup ghee
  • Salt and pepper
Instructions
  • Add the potatoes, garlic, and water to your Instant Pot. Secure the lid.
  • Cook at high pressure for 8 minutes and use a quick release.
  • Drain the potatoes and garlic and return to the pot. Add 1/4 cup milk and all of the ghee. Mash until smooth, adding more milk if needed. Season with salt and pepper to taste and serve.
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