Make-ahead Instant Pot Mashed Potatoes

 These have become my new go-to for mashed potatoes.  And they're especially great on holidays when stove and oven space is at a premium.  Also, I love that I can make them ahead of time and then just keep them on warm in the Instant Pot.  Pressure cooking makes the potatoes super creamy!  Adapted from Mel's Kitchen Cafe's recipe.

INGREDIENTS

•  4 pounds potatoes, peeled and cut into 1-inch cubes (a mixture of yukon gold butter potatoes and/or red potatoes are the best for this recipe)
•  2 teaspoons coarse, kosher salt
•  1 cup milk, preferably not skim
•  4 tablespoons butter, cut into tablespoon-size pieces
•  1/2 teaspoon garlic powder
•  1/2 cup sour cream
• salt and pepper to taste

INSTRUCTIONS

Add the potatoes and salt to the Instant Pot insert (6-quart). Add at least 1 1/2 cups water or enough to cover the potatoes (either way is fine). Don't exceed the max fill line.

Secure the lid on the Instant Pot, making sure the valve is set to "seal" and not "vent."

Select Manual and then dial up or down to 8 minutes. The IP will start on its own.

While the potatoes cook, warm the milk, butter and garlic powder in a saucepan or microwave-safe container until the butter is melted and the mixture is warm.

When the potatoes are done cooking, quick release the pressure. If liquid bubbles and spurts from the valve, cover loosely with a damp dishcloth while the pressure releases.

Drain the potatoes in a colander over the sink, discarding the cooking liquid. Return the potatoes to the insert of the Instant Pot and coarsely mash.

Add the 2/3 of the butter/milk mixture along with the sour cream, and mash until the potatoes are the desired texture, as smooth or as chunky as you like, adding more of the remaining milk/butter mixture if you want creamier, less stiff mashed potatoes (I usually add it all).  Add salt and pepper to taste.

Serve immediately OR return the insert to the Instant Pot, secure the lid, and select Keep Warm. The potatoes can stay on this setting for up to three hours.  

NOTES

Instant Pot: You could increase the recipe and do 8lbso f potatoes in an 8-quart instant pot.  Or used a 5lb bag of potatoes into a 6-quart instant pot....just make sure you don't exceed the max fill line.  And increase the milk/butter/sour cream/garlic powder accordingly.

Pumpkin Cream Cheese Muffins

 These are our new favorite pumpkin muffin treats!  They're delicious with and without the cream filling.  Adapted from Mel's Kitchen Cafe.

PUMPKIN CREAM CHEESE MUFFINS

YIELD: 24 MUFFINS

 

MUFFINS:

• 2 cups all-purpose flour

• 1 cup white whole wheat flour

• 1 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 1/2 teaspoon ground cloves

• 1 tablespoon pumpkin pie spice 

• 1 teaspoon salt

• 1 teaspoon baking soda

• 4 large eggs

• 1/2 cup vegetable oil 

• 1/2 cup applesauce

• 1 1/2 cups granulated sugar

• 2 cups canned pumpkin puree (15-ounce can)

 

FILLING:  (sometimes I half this, see note)

• 8 ounces cream cheese, softened

• 1 cup (4 ounces) powdered sugar

STREUSEL TOPPING:

• 1/3 cup granulated sugar

• 3 T all-purpose flour

• 3 tablespoons cold butter, cubed

• 1 1/2 teaspoons cinnamon

 

INSTRUCTIONS

1. For the cream cheese filling, combine the cream cheese and powdered sugar and mix with a handheld electric mixer (or in the bowl of a stand mixer) until smooth.  Use a small cookie scoop (about a teaspoon in size) and portion out cream cheese dollops on a parchment-lined plate or tray and freeze that way.

2. Preheat the oven to 350 degrees F. Line two standard 12-cup muffin pans with paper liners and spay lightly.

3. For the muffins, in a medium bowl, combine the flours, spices, salt and baking soda. Whisk to combine; set aside. In a large bowl whisk together the eggs, vegetable oil, applesauce, sugar and pumpkin puree until well combined. Add the dry ingredients and mix until just combined (don't overmix; a few lumps are okay).

4. For the streusel topping, in a small bowl, combine all the ingredients. Mix together with a handheld pastry blender until crumbly.

5. Fill each muffin cup 1/3 of the way with batter. Remove the cream cheese from the freezer. Place a dollop of cream cheese on top of the batter in each muffin well and press lightly into the batter (no need to aggressively shove to the bottom, just a light press).  (See note)

6. Divide the remaining muffin batter evenly among the muffin cups on top of the cream cheese filling the muffin tins about 2/3 to 3/4 full. Sprinkle the streusel topping over the top of each muffin. Bake the muffins for 18-22 minutes, until a toothpick inserted into the top of the muffin (about 1/3 of the way down) comes out with moist crumbs. Let cool completely on a wire rack before serving.

NOTES: 

Pumpkin Pie Spice substitute: if you don’t have pumpkin pie spice, use the following ratio: 1/2 teaspoon cinnamon, 1/4 teaspoon ginger and 1/8 teaspoon nutmeg and 1/8 teaspoon cloves. Mix together and you have the equivalent of 1 teaspoon pumpkin pie spice (so triple it for this recipe).

My boys prefer these without the cream cheese filling.  So I often half the cream cheese filling part and only put it in 12 out of the 24 muffins.