Mashed Yukon gold potatoes from Milk Street Fast and Slow: Instant Pot Cooking at the Speed You Need (page 14) by Christopher Kimball

  • potatoes
  • half and half cream

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Skamper on November 25, 2023

    Made a double batch of these for Thanksgiving. Next time, I wouldn't double the water - only add 3/4 or even 2/3 of a cup as there was still quite a bit of water in the pot after cooking. I added a dollop of sour cream. After finishing these, I turned on the slow cooker function to low for about 45 minutes until dinner and this worked well.

  • Shewi128 on September 26, 2022

    These turned out really well, and they were easy to make. However, my kids don't like the skins in their potatoes, so I would peel them next time.

  • Pizzacat13 on January 04, 2022

    Followed the recipe and this worked out great. Texture more smooth and creamy rather than fluffy, but delicious. The only way I am making mashed potatoes from now on.

  • southerncooker on July 20, 2020

    While everyone enjoyed the potatoes with the stew, from p. 233 they said not as much on their own. Could have been my fault. I made a recipe and half to serve 6 and don't think I should have doubled the water. Too much liquid when finished. Instead of drying up liquid on sautee I had to drain first before continuing with recipe

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