I am amazed by how well this first iteration turned out.
For each pound of potatoes,
- 2 cups vegetable broth
- 1 tbsp unsalted butter (healthy option: 1/2 each of olive oil and butter)
- 1 tbsp garlic (yep)
- 2/3 cream (healthy option: coconut milk)
- 1/3 tbsp salt
- 1/3 tbsp pepper
- 1/2 tsp italian seasoning
Pressure cook diced potatoes[^skinning] with all ingredients for about 10 minutes. Use a blender (this is mine) to purée the mix, adjusting consistency with veggie broth. Stuff face, then refrigerate for another day 💖
Try Yukon Gold Potatoes. The color’s not very ‘bright’ which might be due to the skins and the vegetable broth.
[^skinning]: You may or may not choose to skin them first 🤷♂️