This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
1200g
water
3 tablespoons
kosher salt, plus additional as desired
4
large russet potatoes, peeled, cut in 1-inch pieces
6 tablespoons
salted butter
180g
heavy cream
1 teaspoon
onion powder
1 teaspoon
garlic powder
Ground black pepper, as desired
1 tablespoon
fresh parsley
5 cups
water
3 tablespoons
kosher salt, plus additional as desired
4
large russet potatoes, peeled, cut in 1-inch pieces
6 tablespoons
salted butter
3/4 cup
heavy cream
1 teaspoon
onion powder
1 teaspoon
garlic powder
Ground black pepper, as desired
1 tablespoon
fresh parsley
Step 1
Remove the lid from the pot. Add water and 3 tablespoons salt to the pot. Using the function arrows, select SEAR/SAUTÉ, set temperature to HIGH, then press START/STOP to begin preheating. (Progress bar will display while unit preheats; preheating will take approx. 8 to 10 minutes.)
Step 2
When preheating is complete (unit will beep and display ADD FOOD), add the potatoes, cover pot with lid, and cook for 12 to 15 minutes, setting an external timer if needed. When cooking is complete, potatoes should be easily flattened with a spoon.
Step 3
Strain the potatoes and add back to the pot. Mash to desired consistency, then add the remaining ingredients, except parsley, and stir until combined.
Remove the lid from the pot. Add water and 3 tablespoons salt to the pot. Using the function arrows, select SEAR/SAUTÉ, set temperature to HIGH, then press START/STOP to begin preheating. (Progress bar will display while unit preheats; preheating will take approx. 8 to 10 minutes.)
1200g
water
3 tablespoons
kosher salt, plus additional as desired
4
large russet potatoes, peeled, cut in 1-inch pieces
6 tablespoons
salted butter
180g
heavy cream
1 teaspoon
onion powder
1 teaspoon
garlic powder
Ground black pepper, as desired
1 tablespoon
fresh parsley
5 cups
water
3 tablespoons
kosher salt, plus additional as desired
4
large russet potatoes, peeled, cut in 1-inch pieces
6 tablespoons
salted butter
3/4 cup
heavy cream
1 teaspoon
onion powder
1 teaspoon
garlic powder
Ground black pepper, as desired
1 tablespoon
fresh parsley
Step 2 of 4
When preheating is complete (unit will beep and display ADD FOOD), add the potatoes, cover pot with lid, and cook for 12 to 15 minutes, setting an external timer if needed. When cooking is complete, potatoes should be easily flattened with a spoon.
1200g
water
3 tablespoons
kosher salt, plus additional as desired
4
large russet potatoes, peeled, cut in 1-inch pieces
6 tablespoons
salted butter
180g
heavy cream
1 teaspoon
onion powder
1 teaspoon
garlic powder
Ground black pepper, as desired
1 tablespoon
fresh parsley
5 cups
water
3 tablespoons
kosher salt, plus additional as desired
4
large russet potatoes, peeled, cut in 1-inch pieces
6 tablespoons
salted butter
3/4 cup
heavy cream
1 teaspoon
onion powder
1 teaspoon
garlic powder
Ground black pepper, as desired
1 tablespoon
fresh parsley
Step 3 of 4
Strain the potatoes and add back to the pot. Mash to desired consistency, then add the remaining ingredients, except parsley, and stir until combined.
1200g
water
3 tablespoons
kosher salt, plus additional as desired
4
large russet potatoes, peeled, cut in 1-inch pieces
6 tablespoons
salted butter
180g
heavy cream
1 teaspoon
onion powder
1 teaspoon
garlic powder
Ground black pepper, as desired
1 tablespoon
fresh parsley
5 cups
water
3 tablespoons
kosher salt, plus additional as desired
4
large russet potatoes, peeled, cut in 1-inch pieces
6 tablespoons
salted butter
3/4 cup
heavy cream
1 teaspoon
onion powder
1 teaspoon
garlic powder
Ground black pepper, as desired
1 tablespoon
fresh parsley
Step 4 of 4
Garnish with fresh parsley and serve warm.
1200g
water
3 tablespoons
kosher salt, plus additional as desired
4
large russet potatoes, peeled, cut in 1-inch pieces
6 tablespoons
salted butter
180g
heavy cream
1 teaspoon
onion powder
1 teaspoon
garlic powder
Ground black pepper, as desired
1 tablespoon
fresh parsley
5 cups
water
3 tablespoons
kosher salt, plus additional as desired
4
large russet potatoes, peeled, cut in 1-inch pieces
