I didn't make it tonight but am happy to share regardless:)
5-6 potatoes halved, cover with water and salt to taste. Boil until soft (can poke through easily with a fork.) Pour over about a plastic bowl full of the water that you boiled the potatoes in and spill out the rest. Mash the potatoes adding water in increments so that all water added gets "eaten up". Proceed until smooth. Add sautéed onions, salt, onion powder, garlic powder. (Alternatively, when sautéing the onions, you can throw in 2 cloves of frozen garlic. Skip garlic powder from spices.)
Thank you!
Does anyone have a recipe without sautéed onions?
For when I am lazy
Thank you!
Does anyone have a recipe without sautéed onions?
For when I am lazy
It would honestly never occur to me to put onions in my mashed potatos. I watch a lot of cooking shows, have for years and years, and have never seen it either.
I boil my potatos (I only use Yukon gold) until tender. Before my instant pot days, I would put them through my ricer for the perfect texture and then add some almond milk and margarine or butter that have been heated. Now that I have my IP, I put water and almond milk right in the pot with the potatos as they cook. Then I mix with spoon (thats all you need for IP mashed potatos!) and salt to taste. No reason in the world to patchke with onions, its meant to be an easy and fast side dish. The almond milk adds an incredible richness if you cant put in real milk.
Tonight, I have an unlabeled bag in the freezer with what I think is something with ground beef. I'm going to serve what ever is in there. I also have some shabbos leftovers, and I'll make some fresh sweet potatos to go with it.
It would honestly never occur to me to put onions in my mashed potatos. I watch a lot of cooking shows, have for years and years, and have never seen it either.
I boil my potatos (I only use Yukon gold) until tender. Before my instant pot days, I would put them through my ricer for the perfect texture and then add some almond milk and margarine or butter that have been heated. Now that I have my IP, I put water and almond milk right in the pot with the potatos as they cook. Then I mix with spoon (thats all you need for IP mashed potatos!) and salt to taste. No reason in the world to patchke with onions, its meant to be an easy and fast side dish. The almond milk adds an incredible richness if you cant put in real milk.
Thanks. I don't have an IP or a ricer so don't know what to do for the best texture.
Thanks. I don't have an IP or a ricer so don't know what to do for the best texture.
Smooth and Creamy Mashed Potatoes These mashed potatoes are perfectly smooth and creamy, with loads of flavor. Plates will be licked clean.
3 Russet or Idaho potatoes, peeled and cubed
2 tablespoons extra light olive oil
2 tablespoons soy milk or other pareve milk
1 garlic clove, crushed
kosher salt, to taste
1 large egg, lightly beaten
Place the cubed potatoes in a 3 or 4 quart pot. Add salted water to cover. Bring to a boil; lower heat just a bit and cook potatoes for 25 minutes, until fork tender.
Drain potatoes. Add oil, pareve milk and garlic, and season with salt to taste. Mash with a potato masher, until potatoes are smooth. Add the egg, and mash the potatoes once again until very creamy. The egg will cook quickly in the steaming mashed potatoes.
A potato ricer is really worth owning btw. You can also use it to squeeze water out of any veggie that you would normally do that with like frozen spinach, shredded potatoes or zuchinni for lakes and hash browns.
