Tag: Creamy

Creamy Comforting 30 Minute Butter Chicken Meatballs · i am a food blog i am a food blog

Sometimes, some things just come together serendipitously. Things like these delicious butter chicken meatballs. Recently, Mike and I went through a period where we were obsessed with Indian food. All the food we made for dinner parties was Indian. But at the same time, I also had a thing for meatballs. One day, we had both leftover in the fridge: a bit of butter chicken sauce and a bunch of meatballs. I looked at the containers, right next to each other, and I had the brilliant idea of combining the two. It was so good! This is spaghetti and meatballs like you’ve never seen before, and trust me when I say you’re going to love it.

Creamy Comforting 30 Minute Butter Chicken Meatballs | www.iamafoodblog.com

If you’ve never had butter chicken with pasta, you might think this is a bit of a strange combination. But hear me out: it’s really good – think of it like a basic tomato-based sauce with a bunch of spices and a touch of cream. You end up with a creamy, yet fresh tomato sauce bursting with flavor.

Speaking of tomatoes, in this post we used Mutti’s signature tomato offering: Finely Chopped Tomatoes (Polpa). I’m a huge fan of Mutti so I’m absurdly excited to be collaborating with them on this post. I love their retro Italian branding, the fact that they’re a family owned company and have been around since 1899, and just how fresh their products taste. With just perfectly sun-ripened tomatoes and salt – it’s like they’ve captured the feeling of being in Italy in the summer, without the flight.

If you’re looking for a fresh, flavorful weeknight dish that comes together quickly, this butter chicken is tailor made for you. First up, you make the meatballs: a simple mix of ground chicken, breadcrumbs, eggs, and salt and pepper. The meatballs are baked, so there’s no fuss with frying them – they end up perfectly cooked through, and much healthier then pan fried. While they’re baking in the oven, you’ll have your hands free to make the sauce by opening up a can of tomatoes, and adding the spices. A quick simmer melds all the flavors together. When the meatballs are cooked through, combine everything together and you’re ready to eat! We love the meatballs with pasta, but of course you can have them with rice too. Either way, they’re delicious!

Creamy Comforting 30 Minute Butter Chicken Meatballs | www.iamafoodblog.com

Creamy Comforting 30 Minute Butter Chicken Meatballs | www.iamafoodblog.com

Creamy Comforting 30 Minute Butter Chicken Meatballs | www.iamafoodblog.com

Creamy Comforting 30 Minute Butter Chicken Meatballs | www.iamafoodblog.com

Creamy Comforting 30 Minute Butter Chicken Meatballs | www.iamafoodblog.com

They’re just as good on basmati too!

Creamy Comforting 30 Minute Butter Chicken Meatballs
serves 4


  • 1 pound ground chicken
  • 1 egg, lightly beaten
  • 1/4 cup panko
  • salt and freshly ground pepper
  • 1 can Mutti Finely Chopped Tomatoes (Polpa)
  • 2 teaspoons garlic powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne, or to taste
  • 1/2 cup heavy cream
  • 1/4 cup butter
  • 1/4 cup chopped fresh cilantro

Heat the oven to 450°F. Line a baking sheet with foil.

In a bowl, mix together the chicken, egg, panko and 1/2 teaspoon each of salt and pepper. Wet your hands slightly and shape into meatballs, placing on the foil lined baking sheet. Bake for 15 minutes or until the meatballs are crisp and cooked through.

While the meatballs are cooking, make the sauce by combining the Mutti Finely Chopped Tomatoes (Polpa), garlic, garam masala, turmeric, paprika, cumin, cayenne, and 1/2 teaspoon salt. Keep on a low simmer.

When the meatballs are cooked, add to the sauce, along with the heavy cream and butter. let simmer together, string occasionally until the sauce thickens lightly, about five minutes. Remove from the heat, taste and adjust the seasoning. Finish with cilantro and enjoy hot!

This post was created in collaboration with Mutti but all opinions are our own. Thanks for supporting i am a food blog!

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How To Make the Creamy, Toasted Coconut Milk of Your Dreams

Let me start by saying, if you already make your own nut milks at home, you have to try this. I mean – walk to your kitchen, turn the oven dial, and get some coconut in there. You have to trust me here. I started making homemade toasted coconut milk a few months ago, and it has become one of my favorite things. It’s creamy, rich, nutty, and intense. I enjoy it immensely on its own, and as an ingredient in other preparations as well. It’s a real flavor punch. Imagine all the ways you can use it to make some of your favorite preparations even better. It’s great in chai, in morning oatmeal, baked oatmeal(!). You can use it in a wild range of sweet preparations, but it’s also good as a way to add a little je ne sais quoi, to broths, soups, and weeknight curries.

You can see how it comes together in a video of the process here, and you can find the recipe down below, as well as a few notes. Let me know if you make it, and if you do, please let me know how you’re using it!

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A couple notes. If you want to totally geek out on this, play around with the toastiness of your coconut. If you toast coconut deeply, you’re going to have a different profile than a more lightly toasted coconut. I tend to ride the dark side of the spectrum, but it’s wild the difference between a milk made with lightly toasted versus dark. Both delicious, just different.

Toasted Coconut Milk

Toasted Coconut Milk

Also, like all pure coconut milk, it will separate. And it solidifies in the refrigerator. Use it as you would canned coconut milk, and expect it to behave similarly (i.e. you might need to warm it up a bit, and give it a good stir before using)…

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Instant Pot Creamy Chicken Pasta · i am a food blog i am a food blog

It’s Pi Day! You know, the day everyone eats pie because it’s March 14, which is 3.14, which is pi. Originally, I was intending to make a lemon meringue pie but that fell by the wayside because I currently have some sort of strange version of tennis elbow which is either caused by me using my phone too much or my bad posture at the computer. Either way, my right arm is basically useless, which kind of sort of means no pie.

I’m actually really worried about my arm. I haven’t really been able to cook or do anything really. I’ve stopped using the computer, my phone, or anything that requires my arms. I’ve just been trying to rest in hopes of the pain going away. Thankfully, Mike’s been taking care of me in the best way possible – making sure I have lots of snacks and also picking up the blog slack. He made this recipe based on my verbal instructions and it came out just how I wanted.

I was really happy with how the recipe came out – it’s truly reminiscent of chicken pot pie, minus the crust, plus noodles. The bowties were Mike’s idea because bow ties rhyme with pie. (By the way, I’m writing this using dictation, so any strange typos are totally due to that LOL.)

Anyway, this really is probably the most simple chicken pot pie-ish dish that you’ll ever make. It’s a dump and start kind of situation where everything goes into the Instant Pot. After a quick five minutes at high pressure, some butter and cream and a bit of corn starch are stirred in to thicken the sauce and everything becomes glossy and saucy and delicious.

I usually like to put a pie recipe up a couple days before Pi Day, but this year I wasn’t able to because of my arm. Still, I’m happy we got to celebrate in our own little way. If you’re anything like me and you didn’t plan Pi Day at all, you can still celebrate with super simple creamy chicken pot pie bow ties.

Happy Pi Day!

Instant Pot Creamy Chicken Pasta | www.iamafoodblog.com

Instant Pot Creamy Chicken Pasta | www.iamafoodblog.com

Instant Pot Creamy Chicken Pasta | www.iamafoodblog.com

Instant Pot Creamy Chicken Pasta | www.iamafoodblog.com

Chicken Pot Pie Bow Ties: Instant Pot Creamy Chicken Pasta Recipe
serves 4


  • 1 lb boneless skinless chicken thighs, cubed
  • 1/2 lb bow ties
  • 1/2 onion, chopped
  • 1-2 carrots chopped
  • 1 3/4 cups chicken stock
  • 1/2 teaspoon garlic powder
  • salt and freshly ground pepper
  • 1/2 cup cream whisked together with 1 tablespoon cornstarch
  • 2 tablespoons butter
  • 1 cup frozen peas

In the Instant Pot insert, add the chicken thighs, bowties, onions, carrots, chicken stock, garlic powder, salt, and pepper. Stir to combine.

Cook on high pressure for five minutes. When done, quick release the pressure and carefully open the instant pot.

Turn on sauté mode on medium heat and stir in the cream, cornstarch, and butter. Simmer, stirring occasionally, until slightly thickened. Add in the peas, taste and season. Enjoy!

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Creamy Chicken Chowder Is Cold-weather Comfort at Its Best

We’ve all got that one sweater in the back of the closet that only comes out when it’s too frigid to function. It’s not particularly cute or trendy or even flattering, but it’s big and cozy and, most importantly, warm. And when the temperature drops to the lowest of the season, it’s the sweater you always reach for, the ultimate cold-weather companion.

Well, I like to think of this soup recipe as my cold-weather companion too.

Simplest Chicken Soup

This stick-to-your-ribs chicken chowder is meant for those days when the only thing that matters is defrosting. In my opinion, shaking off the chills and satisfying your soul with a hearty supper is just as revitalizing as a green juice or a face mask. (Those things can wait for spring or summer.)

And this chowder is comfort at it’s quickest. A more traditional chowder recipe tends to be a bit laborious. But I’ve saved a little time in this recipe by using store-bought rotisserie chicken rather than poaching one. It cuts the cooking time in half and get’s dinner on the table in under an hour.

Whenever I have a chowder of any kind, I always top it off with two things: a handful of oyster crackers and a few dashes of Tabasco sauce. This chowder is no different. But instead of plain oyster crackers, and since we’re throwing caution to the very, very cold wind, I’ve decided to make them even more comforting by bathing them in garlic butter and tossing them with parmesan. It’s basically like topping your chowder with warm, cheesy garlic bread.

What might be the greatest thing about this soup is that it makes plenty and freezes beautifully. I’d suggest putting a few containers aside in the freezer for a snowy day. I’m no weather forecaster but, I predict that there are still some days to come when you’ll need to eat this creamy chicken chowder just as much as you’ll need to wear that big, cozy sweater.

What’s your ultimate cold-weather companion? Tell us in the comments!

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Crispy Chicken Thighs in a Creamy Mushroom Sauce



crispy_chicken_thighs

Valentines Day is just a little over a week away and we have a recipe that’s perfect for the special night! It’s our Crispy Chicken Thighs in a Creamy Mushroom Sauce! This recipe is perfect for any couples staying in for the night, or for a small group of friends staying in together, or even if you’re just spending a lovely and quiet night in alone, this recipe is really for everyone (well everyone who eats chicken, lol).

I’ve lightened things up a bit here by replacing the heavy cream for the sauce with greek yogurt. I really love using yogurt as a cream alternative and it works great as a sub in this recipe. I also like the slight tangy flavor the yogurt adds to the sauce! This recipe is really simple and comes together within 45 minutes. You can serve it along side roasted vegetables or a bed of mashed potatoes (yum!). Enjoy! xx, Jenny


crispy_chicken_thighs_mushroom_sauce

Crispy Chicken Thighs in a Creamy Mushroom Sauce

Makes 4

Ingredients:
1 1/2 tablespoons extra virgin olive oil
4 bone-in, skin-on chicken thighs
2 tablespoons unsalted butter
8 ounces sliced cremini mushrooms
1 garlic clove, minced
1/2 shallot, minced (about 2 tablespoons)
1 tablespoon minced thyme
1/2 cup dry white wine
2 teaspoons Dijon mustard
1 cup unsalted (or low sodium) chicken stock
1/2 cup Greek yogurt
salt and pepper to taste

fresh thyme leaves, garnish

Directions:

1. Preheat oven to 375˚F.
2. Place a large skillet over medium-high heat. Once skillet is hot add oil.
3. Season chicken well with salt and pepper and add chicken, skin-side down to skillet.
4. Sear chicken thighs for 5 to 6 minutes or until skin has browned.
5. Flip chicken and cook for an additional 5 to 6 minutes. Remove thighs from skillet and set aside.
6. Melt butter in skillet and saute mushrooms, garlic and shallots for 3 to 4 minutes. Add thyme and continue to saute for an additional minute. Season with salt and pepper.
7. Deglaze skillet with white wine, until pan is almost dry, scraping up any bits from the bottom of the pan.
8. Stir in mustard and stock, lower heat to medium and simmer until stock has reduced by half. Season with salt and pepper.
9. Stir yogurt into sauce until fully incorporated. Adjust seasonings, if needed.
10. Nestle chicken thighs, skin-side up, into the mushroom sauce and place skillet into oven for about 15 minutes or until chicken cooks through.
11. Remove from heat and whisk in a little more stock to thin sauce, if needed. Serve.

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Crispy Chicken Thighs in a Creamy Mushroom Sauce



crispy_chicken_thighs

Valentines Day is just a little over a week away and we have a recipe that’s perfect for the special night! It’s our Crispy Chicken Thighs in a Creamy Mushroom Sauce! This recipe is perfect for any couples staying in for the night, or for a small group of friends staying in together, or even if you’re just spending a lovely and quiet night in alone, this recipe is really for everyone (well everyone who eats chicken, lol).

I’ve lightened things up a bit here by replacing the heavy cream for the sauce with greek yogurt. I really love using yogurt as a cream alternative and it works great as a sub in this recipe. I also like the slight tangy flavor the yogurt adds to the sauce! This recipe is really simple and comes together within 45 minutes. You can serve it along side roasted vegetables or a bed of mashed potatoes (yum!). Enjoy! xx, Jenny


crispy_chicken_thighs_mushroom_sauce

Crispy Chicken Thighs in a Creamy Mushroom Sauce

Makes 4

Ingredients:
1 1/2 tablespoons extra virgin olive oil
4 bone-in, skin-on chicken thighs
2 tablespoons unsalted butter
8 ounces sliced cremini mushrooms
1 garlic clove, minced
1/2 shallot, minced (about 2 tablespoons)
1 tablespoon minced thyme
1/2 cup dry white wine
2 teaspoons Dijon mustard
1 cup unsalted (or low sodium) chicken stock
1/2 cup Greek yogurt
salt and pepper to taste

fresh thyme leaves, garnish

Directions:

1. Preheat oven to 375˚F.
2. Place a large skillet over medium-high heat. Once skillet is hot add oil.
3. Season chicken well with salt and pepper and add chicken, skin-side down to skillet.
4. Sear chicken thighs for 5 to 6 minutes or until skin has browned.
5. Flip chicken and cook for an additional 5 to 6 minutes. Remove thighs from skillet and set aside.
6. Melt butter in skillet and saute mushrooms, garlic and shallots for 3 to 4 minutes. Add thyme and continue to saute for an additional minute. Season with salt and pepper.
7. Deglaze skillet with white wine, until pan is almost dry, scraping up any bits from the bottom of the pan.
8. Stir in mustard and stock, lower heat to medium and simmer until stock has reduced by half. Season with salt and pepper.
9. Stir yogurt into sauce until fully incorporated. Adjust seasonings, if needed.
10. Nestle chicken thighs, skin-side up, into the mushroom sauce and place skillet into oven for about 15 minutes or until chicken cooks through.
11. Remove from heat and whisk in a little more stock to thin sauce, if needed. Serve.

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Chicken Artichoke Spinach Creamy Skillet

Chicken Artichoke Spinach Creamy Skillet | Playful Cooking #chicken #skillet #foodphotography #artichoke #spinach #foodstyling #playfulcooking

I am keeping it cozy and simple with this Chicken Artichoke Spinach Creamy Skillet! A quick sizzle, a little sauté and this one pan meal comes together effortlessly. Fresh spinach, artichoke hearts and perfectly browned chicken thighs with some mild spices, blended together beautifully with a little cream. Pair it with crusty bread to soak up all that creamy gravy, or go low carb and use cauliflower rice.

It’s been a few days since we have gone low carb. We are avoiding rice completely, which is not easy for this Bengali girl. Also, we are cutting down on bread. Not going completely off as I am not good with restricted diet but consciously watching the portions that we consume. A very good thing about this low carb meal challenge is that I get to create these new recipes like cauliflower rice and keto bread. It’s a fun learning for me and I hope to share more such recipes with you.

Chicken Artichoke Spinach Creamy Skillet | Playful Cooking #chicken #skillet #foodphotography #artichoke #spinach #foodstyling #playfulcooking

Few key notes about this dish:

Depending on what kind of chicken piece you are using, you will have to increase or decrease the cooking time. I used chicken thigh, boneless and skinless, which barely takes any time to cook. Chicken thigh has more fat content (good fats) that keep it moist and tender as compared to the lean breast.

If you are using chicken breast, keep in mind that chicken breast cooks much faster than chicken thigh.

I left the artichoke hearts into big bite size but you could always chop it finely to blend it with the spinach and creamy gravy.

Chicken Artichoke Spinach Creamy Skillet | Playful Cooking #chicken #skillet #foodphotography #artichoke #spinach #foodstyling #playfulcooking

A vegetarian version!

You can use firm tofu or paneer cut into big chunks. Marinate with the same spices that I used in chicken. You could also use Portobello mushroom.

When a great meal comes together in less than 30 minutes, it’s a keeper! I love to see your creation from my blog. So, if you make this one pan chicken meal, tag me on social media @playfulcooking.

Chicken Artichoke Spinach Creamy Skillet | Playful Cooking #chicken #skillet #foodphotography #artichoke #spinach #foodstyling #playfulcooking

Learn about the vibrant cuisine of Kolkata – Check out my book Taste of Eastern India and follow the #tasteofeasternindia

Chicken Artichoke Spinach Creamy Skillet

Chicken Artichoke Spinach Creamy Skillet

Ingredients

  • 6 chicken thighs, boneless and skinless
  • 1-teaspoon salt
  • 1 teaspoon lemon pepper
  • 1-teaspoon paprika
  • 4 garlic cloves finely chopped
  • 1 small lemon thinly sliced
  • 6 artichoke hearts (canned), sliced in half
  • 2 tablespoons butter
  • 5 oz/140 g fresh spinach
  • ¼ cup chicken stock
  • ¼ cup heavy cream

Directions

  • Marinate the chicken with salt, lemon pepper and paprika.
  • Place a heavy bottom skillet on medium high heat. Add 1 tablespoon of butter and once it’s melted, layer the chicken pieces and let it cook for 5 minutes on each side (the chicken would be pretty much cooked through by now). Take the chicken off the pan and keep it aside to used later.
  • To the same pan, add 1 tablespoon of butter and chopped garlic. Stir it around and scrape the brown bits in the process. Add the spinach and chicken stock. Toss it around and cook for 1 minute.
  • Layer the artichoke hearts and cook for 2 minutes.
  • Pour the cream, mix it around and let it simmer for 2 minutes.
  • Layer the browned chicken and the lemon slices. Cook for 3 more minutes. Check for salt and add any, if needed.
  • Serve warm.

3.1

https://www.playfulcooking.com/other-savory-dishes/chicken-artichoke-spinach-creamy-skillet/

Copyright: Playful Cooking

Chicken Artichoke Spinach Creamy Skillet | Playful Cooking #chicken #skillet #foodphotography #artichoke #spinach #foodstyling #playfulcookingChicken Artichoke Spinach Creamy Skillet | Playful Cooking #chicken #skillet #foodphotography #artichoke #spinach #foodstyling #playfulcooking

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A Roasted Red Pepper Dip Recipe That’s So Creamy & Delicious, You’d Never Know It Was Whole30 Compliant

Here’s the thing about the bounds of my love for dips and spreads: there are none. I’ve yet to meet one I didn’t love.

There’s hummus. Baba ganoush. Potlagel. Aioli of all shapes and sizes. Guacamole. Salsa verde, salsa roja, and every salsa in between. Bagna cauda. Pesto (maybe more of a sauce, technically, but tell that to the inside of my sandwich). Labneh bi toum. Tapenade. Sour cream (hi, Ruffles, hello!), French onion, and spinach-artichoke.

Dips and spreads make my world go ’round, because they’re often so much better—so much more assertively flavorful, so much more delicately textured—than they need to be. It’s the classic supporting actor conceit, because they’re a culinary class designed solely to exist as an accent, as a foil for the plate’s star, they often end up outshining the main by firing really, really hard on every single cylinder.

Give me a crunchy accoutrement (cracker or crusty bread, preferably, but a carrot’ll do in a pinch) and I could pretty much live off of them. Once, my boyfriend walked in on me eating hummus straight from the container for dinner, and when I spat out perfidiously, “It’s not what you think! I ran out of pita chips one bite ago!” he just shook his head and left the room.

So, I have some pretty strong feelings for these amorphous blobs of caloric energy. Which made my attempt a few weeks back at Whole30—a month-long eating program designed to reset one’s system through elimination of, well, a lot of stuff—pretty darn difficult.

When undertaking Whole30, you’re supposed to avoid added sugar of any kind, most processed foods (e.g., those that contain banned stabilizing agents, like carrageenan), grains, dairy, and alcohol. Oh, and one more big one: legumes.

It was all well and good for about 42 hours. Until I came across a tub of cheesy, herby, creamy dip in the depths of my fridge that I thought I’d polished off a week ago. We locked eyes. She winked at me. I winked back. But just as I slid my thumb along the bottom lip of the lid to expose her beautiful, delicious, perfect contents, I heard a voice in my head:

“Toughen up. Learn to say no…” Huh? Oh, right—the text of the Whole30 website’s landing page I’d printed out and read so diligently days before. “Just because it’s your sister’s birthday, or your best friend’s wedding, or your company picnic does not mean you have to eat anything,” it says. “It’s always a choice, and we would hope that you stopped succumbing to peer pressure in 7th grade.”

I didn’t—I distinctly remember quite a few questionable decisions I made in grades eight and nine—but maybe this was my chance to right those wrongs. Maybe this face-off with unsanctioned dip could be my fresh start.

I would have to go back to the drawing board, and come up with an extra-creamy (but creamless!) dip to satisfy my needs without violating any of the Whole30 rules. The program strongly discourages finding workarounds to its guidelines (like, they frown upon making sugar-free brownies with only oat flour, mashed bananas, and cacao chips), because they think that type of culinary behavior reinforces many of the habits that Whole30 aims to reset. Instead, I’d have to turn to whole food ingredients only, not to make a faux-cheese or something like that, but to create something new.

So I got a-chopping. And roasting. And blending. And tasting, tinkering, blending again. (With some re-tasting for good measure).

It had to be irresistible. Thick and creamy, without dairy (hi cauliflower, thanks for stopping by). Lightly sweet, tangy, and very savory all at once (deeply roasted red bell pepper, you got this!). Intensely flavored, with all sorts of nuance (shout-out to lemon, white pepper, tahini, and near-caramelized garlic). Part dip, and part spread, I wanted to be able to put it on everything, both during my Whole30 (crudités, roasted broccoli, salads, slaws, grilled salmon, a very large spoon) and way after (sandwiches, quesadillas, sourdough toast, chips, grain bowls, fried chicken).

And before I knew it, I had a new favorite condiment. He winked at me. I winked back. We’ve been inseparable ever since. Because Whole30s come and go—but a seriously creamy, delicious snack is for life.

What’s your all-time favorite dip or spread? Let me know in the comments.

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Food.com Our Best Recipes: Creamy Cajun Pasta

Food.com Our Best Recipes: Creamy Cajun Pasta



Instant Pot Creamy Mashed Potatoes – A Cozy Kitchen

Did you know that The Instant Pot was the counter kitchen with the highest sales in 2018?! Isn’t that wild?!? That information blew my mind. And yet whenever I spoke to someone, they told me that someone had gifted them an Instant Pot but it was just sitting in a closet somewhere because they didn’t know what to make with it. Or it intimidated them and they didn’t know how to use it. I’m here to tell you: this is normal. It really is.

For a while, I was kinda annoyed at Instant Pot recipes because they seemed like Pinterest trap lol but honestly they’re pretty incredible. I had borrowed Billy’s for a few recipes but it wasn’t until a month or so ago that I actually got one and it has been a life-changer. I use it ALL the time. And on a day like Thanksgiving when the ovens are full and stoves are all busy, this can come in handy.

I actually tested this two ways: the first time I just added the potatoes to the Instant Pot, along with the water and then cooked it for 12 minutes. I found that this waterlogged the potatoes a bit too much for me, resulting in uneven potatoes.

I liked the steaming method, which was super simple. You add the water and garlic cloves (we’ll use these later), using the steam wire rack that comes with every machine. The potatoes doesn’t sit in the water. It results in super light, fluffy potatoes.

The second thing you’ll need and this is a non-negotiable. I mean, it is, if you just have a smasher, use that. But I am a firm believer in the potato ricer. It makes the fluffiest potatoes.

And then sour cream or creme fraiche. It adds a nice tang to otherwise very rich bowl of potatoes.

A bit of melted butter and minced chives also help.

Here’s a link to regular mashed potatoes too, that require NO INSTANT POT.

Instant Pot Creamy Mashed Potatoes

Instant Pot Creamy Mashed Potatoes

Ingredients

  • 1 (5-pound) bag of russet potatoes
  • 5 cloves of garlic, peeled
  • 1 cup of water
  • 1/2 cup unsalted butter
  • 1 1/2 cups heavy cream
  • 1/2 cup sour cream
  • 1 teaspoon salt, plus more to taste

Directions

    Instant Pot Directions:

  1. To an instant pot, add the steamer wire rack. Pour in 1 cup of water and the garlic cloves. Add the peeled russet potatoes. Cover the Instant Pot with its lid and turn to “seal.” Turn the machine to manual and set it to 12 minutes. When it’s done, use the quick release and carefully remove the lid.
  2. After the Potatoes Are Done Directions:

  3. Using a pair of tongs, remove the potato, one at a time, and place it in a potato ricer. Push the potato ricer into a bowl. Repeat until you’ve worked through all of the potatoes. Add the garlic cloves to the potato ricer and push those through, too.
  4. Add the butter and heavy cream to a small saucepan and set over medium heat. Warm just until the butter has melted. To the potatoes, add the butter and heavy cream mixture, along with the sour cream and salt.
  5. Mix together until combined. Give it a taste and adjust the salt according to your liking.
  6. Garnish with melted butter and some fresh chives and lots of black pepper.

3.1

https://www.acozykitchen.com/instant-pot-creamy-mashed-potatoes/

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