GLUTEN FREE MASHED POTATOES RECIPES
MASHED POTATOES – INSTANT POT RECIPES
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
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.
GLUTEN-FREE LEMON DRIZZLE CAKE RECIPE | BBC GOOD FOOD
With a special surprise ingredient, this gluten free cake stays beautifully moist. To everyone’s amazement it's mash potato!
Provided by Jane Hornby
Categories Afternoon tea, Treat
Total Time 1 hours 10 minutes
Cook Time 40 minutes
Yield 10
Number Of Ingredients 9
Steps:
- Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder.
- Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.
Nutrition Facts : Calories 514 calories, FatContent 36 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 35 grams sugar, FiberContent 2 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.88 milligram of sodium
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