- Hey, guys.
Welcome back to ifoodreal.
This is a healthy and simple recipes channel
and my name is Olena and here I am again
sharing another recipe today.
But first, if you are new here make sure to hit
the subscribe and bell icon not to miss any new recipe.
(belling ringing)
I show up here normally on Fridays,
but I show up here Wednesday and Friday nine a.m. PST.
Wednesday we share Instant Pot tips
and Friday we share recipes.
And today we are making
Ukrainian in me is gonna be super happy.
we are making Instant Pot mashed potatoes.
So, you might wonder, Olena are you a crazy woman?
Why would you make mashed potatoes in Instant Pot?
Let me tell you why.
Once you try you will never go back.
Well you, sometimes, but really guys,
one pot,
30 minutes,
and you don't have to drain the potatoes (laughs)
and you don't have to cut them into small pieces
you can actually cut them pretty big, I'll show you.
And you don't have to warm up milk separately.
Are you sold yet?
I am.
So, lets do that.
And also you can make mashed sweet potatoes in here.
(upbeat music)
Hi, guys.
Hey, guys.
(upbeat music)
So, first I wanna talk about what are the best potatoes
to make mashed potatoes with.
And if you are in North America usually you will see
in the stores russet potatoes, red potatoes,
yellow potatoes or Yukon gold potatoes.
And for mashed potatoes russet potatoes are the best.
(plastic crinkling)
I hope you know russet potatoes,
but if you don't, this is the large brown potato
and it is
less waxy than rather yellow potatoes
so, when you make them they're more starchy
and they mash better because I recently
actually made red mashed potatoes.
They were okay but they were just a little bit waxy.
Here we're using organic russet potatoes.
I like organic potatoes (plastic crinkling)
not because I'm fancy but because potatoes actually
do absorb the pesticides if they are conventionally grown.
And there is dirty dozen and there is clean 15 list
you can google for yourself.
So, potatoes are important to buy organic.
All right, so, here I have
peeled potatoes and like I promised you,
you don't have to cut them into small cubes
you just cut them in rounds.
(knife clacking)
You see?
You just make four chops instead of 24.
We put them in Instant Pot.
So, this literally takes you like, even rounds like this.
How cool is that?
(potatoes thumping)
Chopping potatoes takes (knife clacking) minutes
instead of 20, so did I say 4 instead of 24?
Okay.
See?
(potatoes thumping)
So, here I have three pounds (knife clacking)
and that's what the recipe calls for.
(sniffles)
I would say three pounds is good for six people.
Six to eight.
Six.
So, you add potatoes to your Instant Pot
along with three and a quarter cup of water.
And this amount is good for no-drain potatoes.
And water does not have to cover potatoes.
That's Instant Pot.
And you also want to add half teaspoon of salt
because when potatoes are cooking you want to start
seasoning them already there.
Trust me, there is a difference than versus adding
salt at the very end.
(upbeat music)
That's it!
All right, so now we close the lid
and we cook them on high pressure for 10 minutes.
This is the right way.
So, if you have Instant Pot Duo you press pressure cook
and make sure you select high pressure.
There is high and low, and 10 minutes.
And no start button it just starts on its own.
And if you have lots, I'm using six quart Instant Pot Plus.
You press menu, and again 10 minutes, no start,
it just starts going on its own.
And always make sure your valve is set to sealing
before you press anything
so that way you will not forget to close it.
Display will say on and Instant Pot heating element
at the bottom will start slowly heating
everything inside the pot
and pressure will start (mumbling).
And pressure will start building up
and as it does you might see a little bit
of steam coming out from the pressure release valve.
And you do want this pin to pop up.
It means Instant Pot is sealed and there is pressure inside.
That's when the pin is up.
And it is a little bit hard to see this pin up
on the Lux model whereas on Duo it's pink
and it's more prominent, like it really stands out.
And make sure, it happened to me a few times,
that the silicone ring, the sealing ring here,
this one is in here because
that's what seals the Instant Pot.
I had my husband Alex wash it a few times
and I forgot to put it and that way whenever it starts
boiling and you will see steam coming out from
around the lid but it will never come to pressure.
So, yeah, like I said, 10 minutes.
So, after 10 minutes you can release pressure right away,
and it's called quick release because there is not a lot
of liquid bubbling so nothing will be spilling out of here.
And you just turn the valve from sealing to venting.
(steam hisses)
That's it.
So, you will know the pressure is down
when this pin
goes down and that's when its safe
to open the Instant Pot and it won't let you open
until the pin down, anyways, so you are totally safe.
So, now we can open Instant Pot
and make mashed potatoes right here.
Beauty!
♪ Ha ♪
So, you see how there is almost no water?
Like, it's very little bit.
And you can drain it or you can
leave it in there.
Just a little bit water.
I want to show you what happens when you
leave the water there.
Honestly, it's not a lot of water and its flavored,
so your mashed potatoes should turn out yummy.
So, now all we have to do is add the ingredients and mash.
So,
I am adding one and a quarter cup of milk
(milk splashing)
and the higher percentage of milk you use
the creamer the potatoes will be.
I'm using two percent and I also like to use
the whole milk, 3.25 percent (laughs).
Then we add two tablespoon butter.
I've seen recipes with sticks and sticks of butter.
I assure you, you don't need that for
yummy and creamy mashed potatoes.
And as soon as you add butter, kind of stir,
it's melting there, salt and a little bit more salt
and I like to add garlic powder.
You can add fresh garlic, a little bit
because fresh garlic, a little bit, like it's more pungent
and it depends who you are serving.
Sometimes I add fresh garlic if its only for us
and we're not going out after that.
But, I like to add garlic powder to mashed potatoes
because it adds the flavor without being overpowering.
And black pepper, I love black pepper.
(pepper mill crunching)
See, I just re-stocked.
I love freshly cracked black pepper.
And my husband, who grew up with out any,
so, it took him about 10 years to adjust.
He's good now.
So, now we are gonna mash potatoes right in here
and I want you to
see my absolutely
favorite masher in the whole entire world is from IKEA.
I swear I've never had the better
or the bestest masher ever.
I don't know what's with my English today (laughs).
But this is the best masher because
it does have long handle.
(upbeat music)
I even have fancy Jamie Oliver masher
with, like, scooper of the walls and, sorry Jamie.
(masher clacking)
IKEA rules with potato masher.
And its like five bucks.
(upbeat music)
Oh, smells so good.
(upbeat music)
(breathing heavily)
I think we are good.
Smells amazing.
Looks like a cloud.
I'm gonna do taste test now.
I'm gonna dig in, into this super soft
cloud.
(sighs)
Look.
So pretty.
(puffs air)
Should blow.
(satisfied groans)
(groaning)
This is so creamy.
Using russet potatoes definitely makes
all the difference in the world.
So fluffy, 10 minutes.
Mmm, so good.
Definitely creamy with the whole milk or a two percent milk.
You don't need a lot of butter, so good.
I'll be here (laughs).
That's the mashed potatoes (spoon tapping)
and you can make it for Thanksgiving or Christmas.
And next week I don't have something
that goes with mashed potatoes.
But next week I have a killer, killer
Thanksgiving recipe for you to go with the mashed potatoes.
So come back next Friday for sure.
And, if you like this video
click the thumbs up and subscribe.
Thanks for watching and I hope you found this helpful.
And if you have any questions or recommendations
comment below and I'll see you next time.
Bye!
(upbeat music)