Instant Pot Mashed Potatoes

This recipe comes from the Kitchen Girl. I have not tried it, it's on my list to get to. My freind said it's great. Ingredients Ingredients for an 8 cup yield ▢ 3 lbs Russet Potatoes or Yukon Golds, about 6 medium potatoes ▢ 1 cup Water, or broth ▢ 1 cup Heavy Cream, also called whipping cream ▢ 1/2 cup Unsalted Butter ▢ 1 tsp Sea Salt ▢ 1/2 tsp Black Pepper ▢ 1/4 cup Fresh Parsley, for garnish ▢ 6 quart Instant Pot ▢ trivet ▢ Potato masher (or electric mixer for whipped potatoes) ▢ oven mitts Instructions: Scrub POTATOES and stack them (trivet optional) inside the cooker. If you don't want skin on, you can peel it before or after pressure cooking them. *Note: If using an 8 or 10 quart Instant Pot with more potatoes, use 2 cups of water or broth instead of 1 cup. Add WATER (or BROTH). Close and lock the lid, turn pressure valve knob to the “Sealing” position. Select MANUAL or PRESSURE COOK for 10 minutes on HIGH pressure (or 4 minutes for diced potatoes). When cook cycle completes, allow the cooker to sit undisturbed for a 10-minute natural pressure release (NPR). Carefully release any remaining steam. Open the lid and insert a sharp knife into a few potatoes to test for doneness. If they give resistance, repeat pressure cook cycle for 2 minutes with natural or quick release. Once cooked, remove the trivet from under the potatoes. No draining required, unless it's preferred. Add BUTTER, HEAVY CREAM, SALT, and PEPPER. Mash ingredients into the potatoes to the desired consistency. Bbe careful to not overwork them because they can lose their fluffy texture and become gluey. You can use a vegetable masher, hand mixer, or stand mixer for this process. Serve warm garnished with PARSLEY and my 10-minute gravy! Note: You can keep mashed potatoes in the Instant Pot on "keep warm" mode. Storage and Reheat Instructions Allow potatoes to cool completely and refrigerate in an airtight container up to 5 days. To reheat, add a splash of liquid (water, broth, or dairy). Heat on med-high stove heat until warmed through, stirring as needed. Or microwave them on a 50% power setting in two-minute intervals until they’re warmed through, stirring as needed. Traci's Notes Recipe tips for pressure cooker mashed potatoes The 6-quart Instant Pot fits approximately 5 lbs. whole potatoes and up to 7 lbs. diced. Reduce the pressure cook time to 5 minutes for diced potatoes. If they need any longer, just add 1 minute pressure cook intervals as needed. If you don't want mashed potatoes with skin on, you can peel first, or pressure cook and peel after. A trivet isn't required, but keeps the potatoes above the liquid, so they're steaming instead of boiling. Cook time is the same for any size Instant Pot No draining is needed, but you can drain if you prefer to. Plan to serve 1/3 to 1/2 lb. mashed potatoes per person (about 1 cup).

Edith Olson's Butter Cookies

 This is my dad's aunts recipe. So my great Aunt Edith's. I wanted to save this recipe because I love heritage recipes to pass down. And I'll lose it otherwise.

1 cup butter (2 sticks)

1 cup sugar

6 Tbsp. milk

4 tsp. baking powder

2 tsp vanilla or almond extract

2 eggs

3 cups flour 

Cream butter and sugar. Sift dry ingredients and add alternately with eggs and milk.  Add flavoring last. Bake at 325 degrees for 7 minutes. Alternate directions said 335 degrees for 11 minutes.

Cream Cheese Frosting

1/4 cup cream cheese

1/4 cup butter

1 tsp vanilla

milk as needed

3 cups powdered sugar