IDAHO INSTANT POTATOES RECIPES

Steps:

• 1. Add water to the bottom of an Instant pot or pressure cooker. Place a rack or steamer basket over the water (water level should be lower than the rack). 2. Wash and dry potatoes. 3. With a fork or sharp knife, pierce each potato 2 or 3 times. 4. Rub each potato with a little oil (just enough to lightly coat) and salt generously. 5. Place the potatoes in the steamer basket and set pressure cook setting to high. Pressure cook on high for 16 minutes. If your potatoes are larger than 14 ounces, pressure cook for 20 minutes. 6. Let pressure release naturally for best results. 7. Optional: To crisp the skin, place potatoes directly on the rack in a hot oven, convection oven or toaster oven for a few minutes.

Steps:

• Preheat oven to 350 degrees. Spray a 13 x 9-inch baking dish with the cooking spray; set aside.
• In a large saucepan, heat water, butter (oleo), garlic/onion powders to boil.
• Remove from heat and add cream cheese, milk and sour cream, stirring until smooth.
• Stir in potatoes and mix until all ingredients are combined.
• Spread into prepared baking dish.
• Sprinkle with paprika. Garnish with chives (optional).
• Bake one hour until golden brown.
• NOTE: Before baking may be refrigerated up to 48 hour. Omit paprika/chives until ready to bake.