Ingredients
Scale
- 5 lbs Russet Potatoes, washed and eyes removed
- 1 cup water
- 1 cup heavy cream
- 3/4 cup (12 Tbsp) unsalted butter
- 1 1/2 tsp salt
- 2 yellow onions, sliced into rings
- 2 Tbsp sugar
- 4 Tbsp unsalted butter
- 4 Tbsp All Purpose flour
- 1 3/4 cup beef broth
Instructions
- Place the trivet in the bottom of the Instant Pot liner and pour in the 1 cup water.
- Prick each side of each potato with a fork so the steam can escape during cooking, then place the potatoes, whole, inside the Instant Pot.
- Close the lid and turn the knob to sealing.
- Cook on High Pressure for 15 minutes, then do a 10 minute quick release (carefully turn the knob to venting after sitting for 10 minutes after cooking).
- Remove the potatoes to a large mixing bowl and begin mashing with a large fork or potato masher. Take out and discard any excess skin you don’t want in the potatoes.
- Stir in the 3/4 cup butter until it is melted, then add the heavy cream and salt and combine.
- In a large skillet set to medium low heat, place the onions, sugar and 4 Tbsp butter and sauté for 15 minutes, or until soft and slightly browned.
- Whisk in the flour, then slowly whisk in the beef broth until thick and smooth. Turn heat to low and simmer 10 minutes.
- Gently fold half the onion mixture in with the prepared mashed potatoes and reserve the other half for topping as desired. Serve warm.
Notes
tools
- Instant Pot pressure cooker
- large mixing bowl
- potato masher
- large skillet
- whisk
No, the onions aren’t fully caramelized in this recipe. If you want fully caramelized onions, cook the onions longer, about 45 minutes to 1 hour, or check out my recipe for quick caramelized onions.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Pressure Cooker, Stove
- Cuisine: American
