The Salted Pepper they came out perfect! I did use a ricer to make sure there were no lumps per my mom. But they were absolutely perfect and a big hit with everyone. Another Salted Pepper recipe going in the collection. Happy Thanksgiving 🦃
No , No, No.. You don't talk too much at all.. We need all the help we can get.. I only watch your videos because you talk and explaining all the details. . You are my new BFF 💕
LOL! Thanks! I read that comment and thought, yep, I do and I'm not going to stop because the minute I do, I'll have tons of questions and emails because I wasn't clear enough. LOL Plus, I like to talk and teach. People can hit the fast forward or find another video, I'm here for YOU and people like you who want and appreciate the step-by-step and tips. Thanks so much, you made my day today!
The greatest thing to come out of America it’s you and then the Mighty Potato can’t have me dinner without Spuds stick your rice I usual do haha 10/10 all the time
The secret to great mashed potatoes is definitely drying over heat after they're boiled. My grandmother taught me to do that, and they're perfect every time.
This was time well spent. Your research made making mashed potatoes at Thanksgiving so much easier than boiling on the stove. They were perfection. Thank you so much!!
I finally made some great mash potatoes yesterday with my ninja. I was only adding a couple cups of water in my 8qt and putting the potatoes in the fryer basket and pressure cooking them for about 6 minutes. Well they were coming out stiff and didn’t know where I was going wrong. Well I cooked them in a different basket but I covered them in water and added salt and cooked for about 5 mins. They were fluffy and hubby actually commented how good they were. Thank you for the tips,
This makes perfect sense. When I do my holiday mashed potatoes I boil them first (because I need the big pot for other things) then I rinse them with cold water in the colander so I can cool them down enough to go into the fridge until I'm ready to mash a few minutes before dinner is served. So, I'm washing off the starches twice.. then they sit in a colander dripping into a bowl in the fridge getting dry for 5 hours while I'm cooking the rest of dinner. Once dry, I reheat them in the pretty dutch oven and then add the cream and butter. I'm the 4th generation and teaching the 5th; the matriarchs of the family are exceedingly critical of "gluey potatoes" and "chalky gravy" (you gotta cook the rue). I'm so impressed with this and could really use the extra space in the fridge this Thanksgiving! I'll give it a shot! Thank you!
My 3 daughters and 4 grandkids just love my mash potatoes. I do them very much like you just did. I also when after draining veg peas corn etc I put it back in the pot and dry them as well so I don’t have watery veg just a minute or so back in the hot pot does the trick just keep the veg moving you don’t want burnt veg or potatoes.
Why do you make everything look so delicious? I'm so hooked on your channel. I'm obsessed with your channel ever since I bought my Ninja foodi. In the UK we don't have half and half... I assume I can use cream/ milk. Thanks.
The actual secret is the choice of milk. For over 50 years my family has used straight canned milk, no water. People always ask me how I get such creamy potatoes and I tell them the secret is the canned milk. Not regular milk. The canned milk also works when one is in a hurry for instant potatoes. My mother in law made potato salad with mashed potatoes and hers was great. I still do that when I want quick potato salad with less hassle.
I also use my pressure cooker (40+ years old now, so not electric), and find it is the quality and type of potatoes that makes for great mashed potatoes. I go for the Russets because there isn't much of a selection in our one store, than occasionally also Red & new potatoes. I have used Red and Russets together if that is all I have at home. I appreciate all your hints and research but just for myself (although I make enough for 4 servings), I just mash, stir in room temp. unsalted butter, and then add some half-and-half cream bit by bit to get the right consistency and then add sea salt and freshly ground white pepper. If I actually had to make it for a dinner for others, then I'd do some extra steps. For me though, smothering it in gravy covers a lot of sins. The next day for Brunch I put some into a fry pan and lightly brown to have with some eggs. I also add a little flour or egg and make patties to brown in a fry pan too on another day. Now it is time to get one of your Peppermint Patties out of the freezer. Keep on cooking for us.
I loved mashed potatoes that are light, fluffy, and creamy, just melt in your mouth good. My husband loves them them more chucky mashed with a masher not whipped.
Love it , thanks for recipe!! I needed one for my my Foodi. Thanks for taking the time to trial and error all the recipes and then giving us only the best. Have a great and safe Thanksgiving.
Awesome video thanks for sharing. They look delicious l love potatoes. Where did you buy the salt and pepper holders you have there? Stay well and safe sweet lady.
Thanks so much! My husband got them for me, but I found the same ones on Amazon. Here is my affiliate link, but I have to say, they have really gone up in price! amzn.to/3teHKFl
I want to try this! I'm afraid to burn them on saute though. Could I just leave them in a colander to dry out a little while? I guess it's just about keeping an eye on it. I have questions though... If I did this for batch cooking, 1. Have you ever frozen and successfully reheated them? 2. If I'm cooking them for later does it matter if the milk and butter aren't heated up first? Does it affect the cooking or is it just to keep them nice and warm for serving? I am really getting into freezing meals and reheating from frozen in steam using my stacking stainless steel pot in pots. I have resorted to microwave frozen mash from the supermarket but I really think if I freeze this in a silicone mold just the right shape for my steel pots it could potentially reheat really well like this. It would be cheaper and feel much more authentic to start having circle lumps of mash in the freezer ready to steam to defrost! That is my aim at least! 😂 This could be a disaster!! 😂
You can leave them in a colander to dry out, that is fine. In my experience mashed potatoes are never as good after being frozen, but if you add more fat (butter and or cream) when reheating they usually heat up fairly well. Heating the milk and butter is mostly to keep them warm, but it also helps all of the ingredients to mix together quicker and easier. Keep me posted on freezing and reheating, but I think steaming is a great idea! Just make sure there is a place for the liquid in the frozen potatoes to go so they don't become too runny.
Love your channel. You've made my life so much more enriching. I have the Extraordinary Eight Rescue Animals. Cooking what I need for me & them is so much easier. Thank you for all your hard work, love & time! Sincerely, Mary & the Extraordinary Eight!
@@TheSaltedPepper I'm bringing for more home to Arizona with me from Virginia right now where I am getting my chemotherapy. I wish I was on Facebook more because I would join the group but I have tried to stay off of Facebook due to my circumstances.
I used my ninja foodi for the first time yesterday to make mashed potatoes. They were perfect but they smelled weird. Do you think it’s because it was the first use of the Ninja? I hope it gets better with time. I’m looking forward to making more of your recipes.
I never experienced that, but I made sure to wash the seal, lid and pot with soapy water and I did the water test before cooking in it. It also could be the potatoes, I've had them smell odd when they are a little old.
Awesome! Thank you! I have often wondered if they still teach home ec in schools, such a needed class for life. I don't hear anything about it anymore.
Mine just got sloppy wet. I didn't try to add the milk and all of that to the pressure cooker because milk tends to separate when under pressure, did you not have that experience?
@@TheSaltedPepper I never experience that before. I use broth and 1/2 of milk instead of cream and I cut my potatoes in quarters. I found small cut potatoes get mushy.
Looks amazing Louise. I think I want to do this with cauliflower. We need a low carb sections ;) How would you adjust the cooking time for cauliflower mash?
It's treated very differently because of increased water content in cauliflower. I would steam it and then mash it with butter and very little cream. I have cauliflower and I keep meaning to experiment and haven't yet. I will definitely start working on a formal recipe.
So I do mine differently but they turn out fine and I am fussy about my mashed potatoes. Actually the word would be very particular. LOL. I cut mine into quarters. With 1 cup of water and salt. Cook 10 min. on high. Quick release. Add butter and mayo. Beat and add milk. No draining of water. I don't cover my potatoes. Never did. I tested using half and half and the potatoes were too dense, not fluffy. I have had best results with milk. Anyway that is just my take on mashed potatoes. I salt and pepper to taste as I beat. Your potatoes do look great. Glad you put your video out cause I always learn things from you. Happy early Thanksgiving to you.
@@TheSaltedPepper - After mixing in milk and butter, I like to add a few tablespoons of either mayo, Miracle Whip, ranch dressing, sour cream, green onion dip, or cream cheese for a little kick and variety.
HI Louise Jeff i am going to call this evens but you are right louise you have to get the right spud i use roosters here in IRELAND a great red skinned spud loved the post ATB
@@TheSaltedPepper Hi Louise not sure but will do a bit of investigating and get back to you youre posts have been a real saving grace during this pandemic in and out of lock down all the time the mrs starting to complain about my take over of the kitchen the ninja foodi and your posts i say again a real saver you and Jeff stay safe god bless
I have family member with dairy allergies. I use non dairy “butter.” Have experimented with the potato water. Chicken stock. It’s fine. Not great. Any good ideas?
Is there any reason why you couldn't use the basket to hold the potatoes then you could just lift out the potatoes when done. Love hour videos and am about to get theNinja Foodi because of yo. I know I can follow along with you if I get stuck
I tried that way and the potatoes weren’t as fluffy. I think the water pulling the starch out is important if you want fluffy potatoes. If you don’t mind them being a little on the starchy side, the basket works fine.
Hi Louise Long, Does Jeff have any relatives in IRELAND my sister in law was Long before she married and came from derry/londonderry and long is irish ??? ATB
Did you drain the water and then sauté the chunks to dry them. It shouldn't matter how much water you boiled them in as long as you drained them and did the sauté. I'm guessing you have already added the cream and butter? You can try adding a hard cheese like parmesan to thicken them (it will change the flavor though) or you might be able to keep them on a low heat and burn off some excess liquid. How liquidy are they?
5,6, or 7 lbs chopped potates and no more then 1 cup of water.. (set 3 min for cook time for pressure cooking) pressure cooker needs to have steam and it will cook fast.. 20mins or less.. Should take about 10 to 15 min to start steaming, then it will count down. once its done. release pressure or you will keep cooking.. Done.
You can certainly do that, but f you want really fluffy potatoes, what I found is putting them in more water removes more starch from the potatoes and that helps them be very fluffy.
DO NOT FILL OVER 50% of the pot with water if you use the pressure cooker! It will force hot water OUT !! She is boiling them and not pressure cooking them... its wrong... Should NOT have any water when its done...
I’m not exactly sure how to respond to this because I don’t want to come across wrong, I simply want to provide correct information. It is perfectly safe to fill the pressure cooker with liquid to the max fill line. However, this recipe only uses 3 cups of water which is way below the max fill line. Filling the Ninja Foodi over 50% does not push hot water out. Pressure cooking works by boiling liquid, which produces steam, and when the steam fills the pot, the pin pops up and seals the pot. The steam is what creates pressure and increases the boiling point of water. You can’t pressure cook without boiling thin liquid. While there are some recipes where the liquid amount is just enough for the potatoes to absorb during pressure cooking ( I have a recipe like that), this recipe uses the water to reduce the starch in the potatoes so they are fluffy and creamy. I hope that clears things up and you might be interested in this article, I think it will help you understand pressure cooking better: thesaltedpepper.com/how-to-use-the-ninja-foodi-volume-two-pressure-cooking-101/
THANK YOU SO MUCH!! YOUR VIDEO HELPED ME RECREATE MY CHILDHOOD, AND I WILL NEVER FORGET IT!! I APPRECIATE YOUR CHANNEL, AND WHAT YOU DO!!! YOU HAVE A NEW SUBSCRIBER NOW, AND IT IS FROM ME. I THANK YOU SO MUCH FOR MAKING THE DINNER I JUST DID TURN OUT GREAT!! VERY MUCH APPRECIATE YOU!!! 😊🥲😊❤️
I’ve made this recipe twice… and now my mother-in-law asked for the recipe 👏👏🫶 we both share a passion for cooking, thanks doll❤
I think it's getting the basics right that is so eminently satisfying. Thank you for sharing your method!
You are most welcome!
Just tried this recipe for the first time. I appreciate you so so much. It was so delicious and fluffy 😍
Glad you liked it!!
🙌 my mother who has been hosting Thanksgiving for the past 20 years has officially let me do the mashed potatoes. I am using this recipe!!
I'm feeling the pressure! Please let me know how it goes! Happy Thanksgiving!
The Salted Pepper they came out perfect! I did use a ricer to make sure there were no lumps per my mom. But they were absolutely perfect and a big hit with everyone. Another Salted Pepper recipe going in the collection. Happy Thanksgiving 🦃
No , No, No.. You don't talk too much at all.. We need all the help we can get.. I only watch your videos because you talk and explaining all the details. . You are my new BFF 💕
LOL! Thanks! I read that comment and thought, yep, I do and I'm not going to stop because the minute I do, I'll have tons of questions and emails because I wasn't clear enough. LOL Plus, I like to talk and teach. People can hit the fast forward or find another video, I'm here for YOU and people like you who want and appreciate the step-by-step and tips. Thanks so much, you made my day today!
Agree wholeheartedly... I have a new foodi and you are taking the errors out of trial and error.🥰
I had pretty much given up on making the perfect mashed potato until now. These came out perfect. Exactly what I've been striving for.
That's awesome!
I made these today and they turned out just like you said they would!! They were delicious!! Everyone loved them!! Thank you so much!!
Glad you like them!
I just did the mashed potatoes it was great. I wanted to send a picture but don't know how. Thank you so much.
I'm so glad you enjoyed them!
The greatest thing to come out of America it’s you and then the Mighty Potato can’t have me dinner without Spuds stick your rice I usual do haha 10/10 all the time
LOL!
The secret to great mashed potatoes is definitely drying over heat after they're boiled. My grandmother taught me to do that, and they're perfect every time.
It's amazing at the difference it makes!
This was time well spent. Your research made making mashed potatoes at Thanksgiving so much easier than boiling on the stove. They were perfection. Thank you so much!!
I'm so glad to hear that!
I like the way you take your time and explain everything step by step....hard to get the potatoes right...thanks!
Glad it was helpful!
I finally made some great mash potatoes yesterday with my ninja. I was only adding a couple cups of water in my 8qt and putting the potatoes in the fryer basket and pressure cooking them for about 6 minutes. Well they were coming out stiff and didn’t know where I was going wrong. Well I cooked them in a different basket but I covered them in water and added salt and cooked for about 5 mins. They were fluffy and hubby actually commented how good they were. Thank you for the tips,
That's wonderful!
This makes perfect sense. When I do my holiday mashed potatoes I boil them first (because I need the big pot for other things) then I rinse them with cold water in the colander so I can cool them down enough to go into the fridge until I'm ready to mash a few minutes before dinner is served. So, I'm washing off the starches twice.. then they sit in a colander dripping into a bowl in the fridge getting dry for 5 hours while I'm cooking the rest of dinner. Once dry, I reheat them in the pretty dutch oven and then add the cream and butter. I'm the 4th generation and teaching the 5th; the matriarchs of the family are exceedingly critical of "gluey potatoes" and "chalky gravy" (you gotta cook the rue). I'm so impressed with this and could really use the extra space in the fridge this Thanksgiving! I'll give it a shot! Thank you!
I really hope you them and I'm thrilled to hear that you are passing down your cooking knowledge!
I just bought a 10 lb. Bag
of Russets! NOW I want to want to cook them! It's 1:40 a.m!
I'm Canadian with Irish/Celtic Blood........The recipe looks amazing!
I take that as a huge compliment, thank you!
Love this recipe, thank you! Mashed potatoes come out perfect every time.
I'm so glad!
Thank you! I'm in charge of mashed potatoes for our Thanksgiving this year and I just tried your recipe and hints -- SOOO GOOD!!!
I LOVE THIS WOMAN! She's here for any of my doubts :D
My 3 daughters and 4 grandkids just love my mash potatoes. I do them very much like you just did. I also when after draining veg peas corn etc I put it back in the pot and dry them as well so I don’t have watery veg just a minute or so back in the hot pot does the trick just keep the veg moving you don’t want burnt veg or potatoes.
I love the idea of heating the veggies after cooking because they do tend to get watery!
They actually look so light and fluffy!
Why do you make everything look so delicious? I'm so hooked on your channel. I'm obsessed with your channel ever since I bought my Ninja foodi. In the UK we don't have half and half... I assume I can use cream/ milk. Thanks.
Thanks! You can definitely use cream or a cream and milk mix.
@@TheSaltedPepper i went with sour cream as it aids my digestion. Happy Holidays Ladies!!
Terrific presentation. Lovely job...Great recipe. Many thanks.
I just pressure cook potato halves or whole potatoes if they are small for 10 min with just a half of a cup of water and it works perfectly.
The actual secret is the choice of milk. For over 50 years my family has used straight canned milk, no water. People always ask me how I get such creamy potatoes and I tell them the secret is the canned milk. Not regular milk. The canned milk also works when one is in a hurry for instant potatoes. My mother in law made potato salad with mashed potatoes and hers was great. I still do that when I want quick potato salad with less hassle.
I have heard of that, but I haven't tried it. This worked great for me though.
It's also working with canned coconut cream.
Tried this tonight but with red potatoes. Delish! Thank you
Wonderful!
Fabulous recipe. Thanks Louise
Pressure Cooker is the best way to.make mashed potatoes.! Thank you for sharing.
I totally agree!
I recommend her to everyone!
Thank you so much!
I tried this on Thanksgiving Day....... They turned out PERFECT! Thank you for sharing.
I'm so happy to hear that!
thank you for making this & I love your personality
I have been trying different ways to get a good mashed potato recipe so will try this tomorrow.
Potatoes look delicious!😋😋
Thank you!
Exciting!! 😋
Thanks for all the recipes🤗🤗
Glad you like them!
Just found your channel & love how simple you make recipes seem.🤔👍😉
That looks amazing! I'll try them tomorrow. Another thing I always add is just a tad of nutmeg; try it, it's delicious!
I also use my pressure cooker (40+ years old now, so not electric), and find it is the quality and type of potatoes that makes for great mashed potatoes. I go for the Russets because there isn't much of a selection in our one store, than occasionally also Red & new potatoes. I have used Red and Russets together if that is all I have at home.
I appreciate all your hints and research but just for myself (although I make enough for 4 servings), I just mash, stir in room temp. unsalted butter, and then add some half-and-half cream bit by bit to get the right consistency and then add sea salt and freshly ground white pepper. If I actually had to make it for a dinner for others, then I'd do some extra steps. For me though, smothering it in gravy covers a lot of sins.
The next day for Brunch I put some into a fry pan and lightly brown to have with some eggs. I also add a little flour or egg and make patties to brown in a fry pan too on another day.
Now it is time to get one of your Peppermint Patties out of the freezer. Keep on cooking for us.
Enjoy those peppermint patties!
What is on the menu? NY strips and mashed potatoes 👍👍👍
Once again..., PERFECTION! thank you 💕
Wow, thank you!
I loved mashed potatoes that are light, fluffy, and creamy, just melt in your mouth good. My husband loves them them more chucky mashed with a masher not whipped.
I have a recipe for chunky potatoes, too!
Thanks. They were perfect
I just did this and they came out perfect. Thank you !
Love it , thanks for recipe!! I needed one for my my Foodi. Thanks for taking the time to trial and error all the recipes and then giving us only the best. Have a great and safe Thanksgiving.
My pleasure! Happy Thanksgiving!
Those potatoes look awesome
Thank you so much!
Good Tips as usual.Thank You
Glad it was helpful!
You have the best cooking utensils.
Thanks for perfecting the recipe
My pleasure 😊
I can’t wait to try this recipe! Thank you!
Hope you like it!
Awesome video thanks for sharing. They look delicious l love potatoes. Where did you buy the salt and pepper holders you have there? Stay well and safe sweet lady.
Thanks so much! My husband got them for me, but I found the same ones on Amazon. Here is my affiliate link, but I have to say, they have really gone up in price! amzn.to/3teHKFl
Look terrific!
Thank you for this!!!! Love you Louise
You're so welcome!
Perfect Moms potatoes for Thanksgiving!
Yes they are!
I want to try this! I'm afraid to burn them on saute though. Could I just leave them in a colander to dry out a little while? I guess it's just about keeping an eye on it.
I have questions though... If I did this for batch cooking,
1. Have you ever frozen and successfully reheated them?
2. If I'm cooking them for later does it matter if the milk and butter aren't heated up first? Does it affect the cooking or is it just to keep them nice and warm for serving?
I am really getting into freezing meals and reheating from frozen in steam using my stacking stainless steel pot in pots. I have resorted to microwave frozen mash from the supermarket but I really think if I freeze this in a silicone mold just the right shape for my steel pots it could potentially reheat really well like this. It would be cheaper and feel much more authentic to start having circle lumps of mash in the freezer ready to steam to defrost! That is my aim at least! 😂 This could be a disaster!! 😂
You can leave them in a colander to dry out, that is fine. In my experience mashed potatoes are never as good after being frozen, but if you add more fat (butter and or cream) when reheating they usually heat up fairly well. Heating the milk and butter is mostly to keep them warm, but it also helps all of the ingredients to mix together quicker and easier. Keep me posted on freezing and reheating, but I think steaming is a great idea! Just make sure there is a place for the liquid in the frozen potatoes to go so they don't become too runny.
Love your channel. You've made my life so much more enriching. I have the Extraordinary Eight Rescue Animals. Cooking what I need for me & them is so much easier. Thank you for all your hard work, love & time! Sincerely, Mary & the Extraordinary Eight!
Thank you so much! Thank you for caring for rescue animals. We have 4 rescues at home with us and love every one of them.
@@TheSaltedPepper I'm bringing for more home to Arizona with me from Virginia right now where I am getting my chemotherapy. I wish I was on Facebook more because I would join the group but I have tried to stay off of Facebook due to my circumstances.
I used my ninja foodi for the first time yesterday to make mashed potatoes. They were perfect but they smelled weird. Do you think it’s because it was the first use of the Ninja? I hope it gets better with time. I’m looking forward to making more of your recipes.
I never experienced that, but I made sure to wash the seal, lid and pot with soapy water and I did the water test before cooking in it. It also could be the potatoes, I've had them smell odd when they are a little old.
When adding the milk/butter - toss in 1Tbs of dry Ranch dressing mix. - Yum
I bet ranch lovers would love that!
Love your channel, former Home Ec. Teacher.
Awesome! Thank you! I have often wondered if they still teach home ec in schools, such a needed class for life. I don't hear anything about it anymore.
Making Insta pt mashed potatoes tonite, it’s a chicken smash kind of day/night comfort food 🫶🫶🫶
Looks so good 😋
Thank you 😋
I add chicken broth, butter and milk all in at once. Then wisk it after is done cooking. No need to drain the potatoes comes out fluffy.
Mine just got sloppy wet. I didn't try to add the milk and all of that to the pressure cooker because milk tends to separate when under pressure, did you not have that experience?
@@TheSaltedPepper I never experience that before. I use broth and 1/2 of milk instead of cream and I cut my potatoes in quarters. I found small cut potatoes get mushy.
Looks amazing Louise. I think I want to do this with cauliflower. We need a low carb sections ;) How would you adjust the cooking time for cauliflower mash?
It's treated very differently because of increased water content in cauliflower. I would steam it and then mash it with butter and very little cream. I have cauliflower and I keep meaning to experiment and haven't yet. I will definitely start working on a formal recipe.
So I do mine differently but they turn out fine and I am fussy about my mashed potatoes. Actually the word would be very particular. LOL. I cut mine into quarters. With 1 cup of water and salt. Cook 10 min. on high. Quick release. Add butter and mayo. Beat and add milk. No draining of water. I don't cover my potatoes. Never did. I tested using half and half and the potatoes were too dense, not fluffy. I have had best results with milk. Anyway that is just my take on mashed potatoes. I salt and pepper to taste as I beat. Your potatoes do look great. Glad you put your video out cause I always learn things from you. Happy early Thanksgiving to you.
Mayo is quite interesting, I have never tried that.
@@TheSaltedPepper best foods
@@TheSaltedPepper - After mixing in milk and butter, I like to add a few tablespoons of either mayo, Miracle Whip, ranch dressing, sour cream, green onion dip, or cream cheese for a little kick and variety.
Watching this one but i was looking for more of roasted potatoes
I don't think I've done roasted potatoes yet. I do have a different mashed potato that is more rustic with roasted garlic.
HI Louise Jeff i am going to call this evens but you are right louise you have to get the right spud i use roosters here in IRELAND a great red skinned spud loved the post ATB
I wonder what they would be equivalent to here. Do you know?
@@TheSaltedPepper Hi Louise not sure but will do a bit of investigating and get back to you youre posts have been a real saving grace during this pandemic in and out of lock down all the time the mrs starting to complain about my take over of the kitchen the ninja foodi and your posts i say again a real saver you and Jeff stay safe god bless
Roosters are definitely the best ones for mash!(England) 😍
@@tracylouise78 hi tracy they cannot be beaten 7 mins in the ninja leaves them just right with milk and butter stay safe atb
I like my potatoes with the skins on. Would you make any changes?
Nope, not at all!
love the video
Thank you so much!
What is half and half please
It's half whole milk and half heavy cream.
I have family member with dairy allergies. I use non dairy “butter.” Have experimented with the potato water. Chicken stock. It’s fine. Not great. Any good ideas?
Are you talking about for boosting butter flavor? They do have a butter extract, maybe a tiny bit of that would help?
Is there any reason why you couldn't use the basket to hold the potatoes then you could just lift out the potatoes when done. Love hour videos and am about to get theNinja Foodi because of yo. I know I can follow along with you if I get stuck
I tried that way and the potatoes weren’t as fluffy. I think the water pulling the starch out is important if you want fluffy potatoes. If you don’t mind them being a little on the starchy side, the basket works fine.
You can also cut them bigger and cover them with water in the basket, but it takes longer.
Hi Louise Long, Does Jeff have any relatives in IRELAND my sister in law was Long before she married and came from derry/londonderry and long is irish ??? ATB
No relatives in Ireland that he knows of.
fluffy, start with Yukon Gold or yellow potatoes.
I made the potatoes but I guess used too much water. How can I thicken then up?
Did you drain the water and then sauté the chunks to dry them. It shouldn't matter how much water you boiled them in as long as you drained them and did the sauté. I'm guessing you have already added the cream and butter? You can try adding a hard cheese like parmesan to thicken them (it will change the flavor though) or you might be able to keep them on a low heat and burn off some excess liquid. How liquidy are they?
@@TheSaltedPepper You could add some instant potatoes.
Could I use broth instead of water?
Yes, but I wouldn't add salt.
@@TheSaltedPepper right but do you think it will change the texture of the potato?
Dee Williams no, I don’t think so. It will change the flavor though
@@TheSaltedPepper thank you so much for answering my questions I really appreciate it
You should invest in a Masha ☺️ game changer x
Stir in some Mayo at the end, thank me later.
Potat toes Spuds you mean
Spuds... Yes, spuds!
5,6, or 7 lbs chopped potates and no more then 1 cup of water.. (set 3 min for cook time for pressure cooking) pressure cooker needs to have steam and it will cook fast.. 20mins or less.. Should take about 10 to 15 min to start steaming, then it will count down. once its done. release pressure or you will keep cooking.. Done.
You can certainly do that, but f you want really fluffy potatoes, what I found is putting them in more water removes more starch from the potatoes and that helps them be very fluffy.
Omg..blah,blah.someone likes talking..drag a 3 minute video into a 10 minutes…
I love your videos, u tend to talk to much.
Maybe but that is what helps others make the recipies
ARE YOU SERIOUS? I would not want her to talk less...love her!
Yep, I do talk a lot. Too much depends on who you ask. LOL
@@TheSaltedPepper Don't change!! You are an excellent teacher!! Everything you say is needed and clarifies the recipe. Love your recipes!
Nick Sam golbach golbach nick
DO NOT FILL OVER 50% of the pot with water if you use the pressure cooker! It will force hot water OUT !! She is boiling them and not pressure cooking them... its wrong... Should NOT have any water when its done...
I’m not exactly sure how to respond to this because I don’t want to come across wrong, I simply want to provide correct information. It is perfectly safe to fill the pressure cooker with liquid to the max fill line. However, this recipe only uses 3 cups of water which is way below the max fill line. Filling the Ninja Foodi over 50% does not push hot water out. Pressure cooking works by boiling liquid, which produces steam, and when the steam fills the pot, the pin pops up and seals the pot. The steam is what creates pressure and increases the boiling point of water. You can’t pressure cook without boiling thin liquid. While there are some recipes where the liquid amount is just enough for the potatoes to absorb during pressure cooking ( I have a recipe like that), this recipe uses the water to reduce the starch in the potatoes so they are fluffy and creamy. I hope that clears things up and you might be interested in this article, I think it will help you understand pressure cooking better: thesaltedpepper.com/how-to-use-the-ninja-foodi-volume-two-pressure-cooking-101/
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Thank you so much for the kind words!
@@TheSaltedPepper You're so very welcome!!!! 😊