RUSSET POTATOES RECIPES RECIPES

Steps:

• Wash and dry your potatoes and slice them thinly. Then peel and slice the white onion into thin slices
• Mix sliced potatoes and sliced onion and sprinkle them with garlic salt, paprika, salt, and pepper
• Melt the butter with the oil in a non-stick or cast-iron skillet. Layer the potatoes and onions on the skillet
• Place a plate or another skillet on top of the potatoes and add weight to them. You may use cans or a pot filled with water.
• Cook over medium-high heat for 2-3 minutes to make a crust and then turn them, apply the weight and let them crust on the other side. Turn the potatoes every 3 minutes for 20 minutes until they are all cooked through and golden brown

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.