As the weather gets cooler mashed potatoes make a comeback on the dinner menu around here. I switched from preparing our potatoes on the stove top to doing them in a mufti-cooker. I was very happy to say goodbye to those starchy, boil over messes.
Peel your potatoes and cut into chunks (about 1 1/2 inch). Place them in a steamer or basket in your inner pot and pour in 1 C of liquid (water or chicken stock, see tip below). Set your timer for 8 minutes and do a manual release when the time is complete. Remove the potatoes in the steamer or basket, pour the water out of the inner pot and dump the potatoes back in the inner pot. Add in your butter, milk or whatever you like and mash as usual.
Thanksgiving dinner is just around the corner and all the big jobs like carving the turkey, mashing the potatoes, making the gravy and final preparation of the side dishes all happen at the same time. This year use your multi-cooker machines to prepare your potatoes ahead of time and keep them warm. This takes an item off that last minute agenda. Your potatoes are ready simply dish them out when you need them.
To do this simply place the inner pot, with the mashed potatoes, back in your multi cooker and put the lid back on. Ensure you did not hit “Cancel” at the end of the cooking cycle and that your pot is still on “Keep Warm”. Your potatoes will remain hot and be ready to serve when you need them.
Depending on the size you are cutting your potatoes and the density of the potato itself, you may have to adjust your time up or down by a minute. You will quickly get to know what setting is needed. There is also no adjustment required for the number of potatoes you are cooking. Whether it’s one or ten (just like in your oven) it’s the same amount of cook time.
Recipe Tip – I have one member of the family who prefers the potatoes cooked in water and the other prefers them cooked in chicken stock. As a result, I use ½ C of water and ½ C of chicken stock and everyone’s happy.
