A cozy side dish and a fun alternative to traditional baked or mashed potatoes!
By Natalie Perry from Perry’s Plate.
- 3 pounds Small red or Yukon Gold potatoes (1 1/2 to 2 inches thick)
- 8 tablespoons Butter
- 6 cloves minced garlic
- 1 pinch Red pepper flakes
- Sea salt, to taste
- Sour cream and thinly sliced green onions, for serving
Put a cup of water into the pressure cooker insert pot with the rack. Put the potatoes on the grill.
Seal the Instant Pot, by turning the steam release valve to “Seal” and set it to high pressure for 6 minutes, depending on the thickness of the potatoes. (I just use the “Manual” or “Pressure Cook” button.) If the potatoes are closer to 2 inches or a bit larger, cook for 7-8 minutes.
Preheat oven broiler.
While the potatoes cook, place the butter in a small saucepan or skillet and heat over medium heat until bubbling. Let it bubble for a few minutes until it just begins to turn a golden color. Add the garlic, chili flakes and a pinch of salt and cook for another 30 seconds. Remove the butter from the heat and set aside.
When the cooker completes the pressurization cycle, turn the steam valve to “Venting” to manually release steam.
While the potatoes are still warm, transfer them to a large rimmed baking sheet. Place another rimmed baking sheet on top and press down very firmly to mash the potatoes. If you need to, use a fork to roughen them up a bit (you’ll want to do this for crispier edges).
Drizzle half of the garlic browned butter mixture over the potatoes and sprinkle 1/2 teaspoon sea salt over it. Put them under the broiler for 5 to 8 minutes or until dark golden spots form on the potatoes.
Remove the potatoes and serve with the remaining browned butter, sour cream and green onions.