MASHED POTATOES WITH GARLIC POWDER RECIPES
SKINNY GARLIC MASHED POTATOES - SKINNYTASTE
These Skinny Garlic Mashed Potatoes are so much lighter than traditional mashed potatoes, and taste so good!
Provided by Gina
Categories Side Dish
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 5
Number Of Ingredients 9
Steps:
- Put potatoes and garlic in a large pot with salt and enough water to cover. Bring to a boil.
- Cover and reduce heat. Simmer for 20 minutes or until potatoes are tender.
- Drain and return potatoes and garlic to pan. Add sour cream and remaining ingredients. Using a masher, mash until smooth.
- Season with salt and pepper to taste.
Nutrition Facts : ServingSize 3 /4 cup, Calories 165 kcal, CarbohydrateContent 31 g, ProteinContent 5 g, FatContent 3 g, SaturatedFatContent 2 g, CholesterolContent 9 mg, SodiumContent 112.5 mg, FiberContent 4 g, SugarContent 3 g
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.
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