Thanksgiving Sides
Ingredients
Creamy Potato Mash
- 1/2 cup water
- 2 kg potatoes (russet) rinsed, peeled, and cut into quaters
- 1/4 cup milk
- 4 tbsp butter
Cauliflower Mash & Truffle Oil
- 1/2 cup water
- 3 cloves garlic
- 1 whole head of cauliflower cut into large pieces
Confit garlic
- 1 cup or more (enough to just cover) light olive oil
- 12 cloves garlic peeled
Sweet Potato Mash
- 1/2 cup water
- 3 large sweet potatoes rinsed, peeled, cut into large chunks
- 1/2 tsp cinnamon OPTIONAL
- 2 tbsp maple syrup OPTIONAL
- 2 tbsp butter
- 1/2 cup pecans toasted
Instructions
Creamy Potato Mash
- Pour water into bottom of Instant Pot
- Put potatoes on trivet / steamer basket
- Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 8 minutes
- Leave to Natural Pressure Release for 5 minutes
- Drain potatoes, season, add butter and milk, mash using a potato masher until smooth & creamy
Cauliflower Mash & Truffle Oil
- Pour water into bottom of Instant Pot
- put garlic and cauliflower on trivet / steamer basket
- Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 3 minutes
- Drain cauliflower & garlic, mash using a potato masher
- Season and drizzle with a little truffle oil
Confit Garlic
- Add the garlic to the slow cooker
- Cover with the olive oil
- Cover and cook on LOW: 3 hours
- Remove and store in a jar
- Uses:spread onto toasted ciabatta topped with soft goat cheesewhisk in humus, white bean dips, or feta cheese with chivescrush and stir into tomato sauce and pasta dishesfold into mashed potatoes
Sweet Potato Mash
- Pour water into bottom of Instant Pot
- Put potatoes on trivet / steamer basket
- Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 8 minutes
- Natural Pressure Release
- Drain potatoes, season, add cinnamon and maple syrup (if using) butter, mash using a potato masher until smooth & creamy and top with toasted pecans