Description
Mashed potatoes crossed with stuffing make a perfect side dish to turkey, ham or chicken.
Ingredients
Scale
- 1 1/2 pound Russet potatoes, peeled and cubed
- 4 Tbsp butter, divided
- 2 ribs of celery, sliced
- 1 cup diced onion
- 1 slice of bread
- 1/2 cup milk
- 1 tsp kosher salt
- 1 egg, beaten
- Optional: rosemary, sage, thyme, and parsley
Instructions
- Pour 1 ½ cups of water into Instant Pot. Add potatoes into a steamer basket and drop the basket into the Instant Pot. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When time is up move valve to venting and remove the lid. Discard the water in the Instant Pot. Set aside the steamer basket.
- Turn Instant Pot to saute setting. When display says HOT add in 2 Tbsp of butter. Add in the celery and onion and saute for 5 minutes (you can also do this step on the stove while the potatoes are cooking).
- Toast the piece of bread and cut it into ½ inch cubes.
- Add the potatoes into the Instant Pot and mash the potatoes. Add 1 Tbsp of butter into the potatoes and stir. Add in the milk, a little at a time, stirring as you go. Stir in the salt, bread and egg. If desired add in a pinch of rosemary, sage, thyme and parsley.
- Turn the oven to 350° F. Spread the potatoes into a baking dish (a square 9×9 inch baking dish works great). Cut the remaining tablespoon of butter into pieces and place on top of the potatoes.
- Bake until golden brown, about 40-45 minutes. Serve immediately.
- Category: Side
- Method: Instant Pot and Oven