Ghee Mashed Potatoes

Ghee is a type of clarified butter that’s frequently used in Indian cuisine. It’s pure butterfat that’s lightly toasted, lending a mild buttery flavor to your mashed potatoes. Ghee is also great for sautéing and high-heat cooking, since its smoke point is much higher than that of regular butter. Add richness to the dish by throwing in a bit of sour cream, or swapping out the milk for buttermilk.

Cuisine

Modern

Course

Side Dish

Difficulty

Easy

Duration

15-30 min

Cooking Technique

Pressure Cook

Keywords

15-30 min, 5 servings, cloves garlic, contributed, cook 8 min, easy, ghee, Laurel Randolph, modern, prep 7 min, pressure cook, salt and pepper, side dish, water, whole milk, yukon gold or white potatoes

Prep Time

7 min

Cook Time

8 min

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.

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.

Previous Next