CILANTRO MASHED POTATOES RECIPES

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MASHED POTATOES – INSTANT POT RECIPES



Mashed Potatoes – Instant Pot Recipes image

When I was a kid, we visited family friends who lived on a potato farm. I remember walking up and down the field and watching our friends unearth potatoes. It was magical. When I was in college, I realized how magical potatoes really are. They are affordable, available everywhere, and so versatile. My college roommate once asked what my one “desert island food” would be. It was an easy answer: potatoes. From the simple spud I could eat baked potatoes, mashed potatoes, potatoes au gratin, French fries, Potato Salad, hash browns, and more! These days, I’d want to take my Instant Pot with me, too, so that I could make this super easy and delicious mashed potato recipe.

Provided by The Instant Pot College Cookbook by Julee Morrison

Prep Time 10 minutes

Cook Time 18 minutes

Yield 6 servings

Number Of Ingredients 8

3 lbs russet potatoes (peeled and quartered)
3 garlic cloves (peeled and smashed)
1 cup low-sodium chicken
broth or water
1/2 cup half-and-half or whole milk
3 tbsp unsalted butter
1 tsp fine sea salt
ground black pepper

Steps:

  • Combine the potatoes, garlic, and broth in the inner cooking pot. Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure cook and adjust the pressure to High. Set the time for 8 minutes. When cooking ends, carefully turn the valve to “venting” to quick release the pressure.
  • Drain the potatoes in a colander set over a large bowl, reserving most of the cooking liquid in the bowl. Transfer the potatoes to another large bowl and add the half-and-half and butter to them. Use a potato masher (or electric mixer) to mash the potatoes, adding the reserved cooking water a little at a time, until they are the texture you like. Season with the salt and pepper.

CILANTRO RICE RECIPE - NYT COOKING



Cilantro Rice Recipe - NYT Cooking image

Borrowing from the fresh flavors of arroz verde and reminiscent of Chipotle’s cilantro-lime rice, this simple dish is a low-effort, high-reward accompaniment to all good things, such as pork chops and crispy tofu. Though diced fresh onion could season the rice, onion powder is a savory bedrock with its concentration of umami, especially once bloomed in oil. This aromatic dish plays to the strengths of the cilantro plant: The stems cook with the rice, lending their peppery brightness, and the tender leaves confetti the dish for a final viridescent flourish.

Provided by Eric Kim

Total Time 35 minutes

Yield 4 servings

Number Of Ingredients 8

1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 tablespoon onion powder
1 bunch cilantro, stems and leaves separated, both finely chopped 
1 cup long-grain white rice, such as jasmine or basmati
1/2 teaspoon kosher salt (Diamond Crystal), plus more to taste
1 large jalapeño, thinly sliced
Juice of 1/2 lime, plus more to taste

Steps:

  • Melt the butter in a medium saucepan over medium heat. Add the oil, then stir in the onion powder and cilantro stems until fragrant, about 30 seconds. Add the rice and stir until oil-slicked, just a few seconds. 
  • Add 1 1/2 cups water, raise the heat to high and bring to a simmer. Reduce the heat to low, cover the saucepan and cook until all of the water is absorbed, 17 to 20 minutes. Remove from the heat and let the rice sit, covered, to steam for 10 more minutes.
  • Fold in the salt, cilantro leaves, jalapeño and lime juice. Taste for seasoning, adding more salt and lime juice as desired.

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