POTATO RICER TARGET RECIPES

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INSTANT POT MASHED POTATO RECIPE - SKINNYTASTE



Instant Pot Mashed Potato Recipe - Skinnytaste image

These creamy Mashed Potatoes come out perfect in the Instant Pot, and are made in a fraction of the time it takes to make on the stove!

Provided by Gina

Categories     Side Dish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 9

2 pounds peeled Russet potatoes (quartered)
3 cups water
1/2 teaspoon kosher salt
1/3 cup low-fat 1% buttermilk
1/4 cup light sour cream (I prefer Breakstone’s)
2 tablespoons whipped butter
1 teaspoon kosher salt
fresh black pepper (to taste)
chopped chives or parsley (for garnish)

Steps:

  • Add potatoes to the instant pot and pour enough water to just cover, season with salt.
  • Cover and cook on high pressure 10 minutes, quick release to check the potatoes are soft. They are done when a sharp knife can easily be inserted through the potato.
  • Drain and reserve 1/2 cup of the water, add the butter, sour cream and buttermilk, salt and black pepper and mash with a potato masher.
  • Adjust salt to taste and keep on warm until ready to serve. It’s best to eat right away, but if you’re eating them later and the potatoes get dry, add the reserved water to loosen them.
  • Serve garnished with chopped chives or parsley.

Nutrition Facts : ServingSize 3 /4 cup, Calories 142 kcal, CarbohydrateContent 27 g, ProteinContent 5 g, FatContent 4 g, SaturatedFatContent 2.5 g, CholesterolContent 11.5 mg, SodiumContent 324 mg, FiberContent 3 g, SugarContent 3.5 g

TOP SECRET RECIPES | POPEYES SPICY MAYONNAISE



Top Secret Recipes | Popeyes Spicy Mayonnaise image

The ridiculously popular crispy chicken sandwich at Popeyes comes with your choice of regular mayonnaise or kicked-up spicy mayonnaise. Fortunately, I was able to hack the sandwich before it sold out just a couple weeks after its debut (get the recipe here), but that recipe includes just plain mayonnaise. Recently I had the chance to hack the secret spicy mayonnaise, and I’m glad I did. Popeyes chicken sandwich with regular mayonnaise is crazy good, but with spicy mayonnaise, that sandwich is great. You can use this sauce on a variety of sandwiches and burgers, or as a dip for chicken fingers, nuggets, and fried shrimp. Check out my other Popeyes clone recipes for their famous red beans and rice, buttermilk biscuits and fried chicken.

Provided by Todd Wilbur

Total Time 20 minutes0S

Prep Time 5 minutes0S

Cook Time 15 minutes0S

Number Of Ingredients 8

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  • Select a couple of small-ish pumpkins. Cut the pumpkin in half. With a spoon or a scoop, scrape out the seeds and pulp from the center. You don't have to be too thorough with this. Place all the seeds into a bowl (you can roast them later and make pepitas). Repeat until all the pumpkin pieces are largely free of seeds and pulp. Place pumpkin pieces on a baking sheet (face up or face down; I’ve done both) and roast in a 350-degree oven for 45 minutes, or until pumpkin is fork-tender. They should be nice and light golden brown when done. Peel off the skin from the pumpkin pieces until you have a big pile of the stuff. If you have a food processor, throw in a few chunks at a time. A blender will work, too, if you add a little water. Or you can simply mash it up with a potato masher, or move it through a potato ricer, or process it through a food mill.  Pulse the pumpkin until smooth. If it looks too dry, add in a few tablespoons of water during the pulsing to give it the needed moisture. (Note, if the puree is overly watery, you should strain it on cheesecloth or over a fine mesh strainer to get rid of some of the liquid.) Dump the pureed goodness into a bowl, and continue pureeing until all the pumpkin is done.  You can either use this immediately in whatever pumpkin recipe you’d like, store it in the freezer for later use. To store in the freezer, spoon about 1 cupful of pumpkin into each plastic storage bag. Seal the bag with just a tiny bit of an opening remaining, then use your hands to flatten out the pumpkin inside the bag and push out the air. Store them in the freezer until you need them.
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Jul 30, 2020 · To achieve: Press boiled potatoes through a ricer or beat with an electric mixer. Make-Ahead Tip: Prepare the potatoes up to 48 hours in advance and chill. Four hours before dinner, …
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