Creamy & Savory Rice Cooker Mashed Potatoes
Creamy & Savory Rice Cooker Mashed Potatoes
Easy Rice Cooker Mashed Potatoes
Achieve restaurant-quality mashed potatoes at home with this incredibly simple and delicious recipe using your rice cooker. Perfect as a side dish or a satisfying snack!
Ingredients (for 1 serving)- 250g Potatoes
- 3 Tbsp Creamer (coffee whitener)
- 1 slice Processed Cheese
- 1 Tbsp Salt
- 1 tsp Butter
Cooking Instructions
Step 1
Let’s start making delicious mashed potatoes! First, wash and peel 250g of potatoes. Then, cut them into large chunks so they fit into your rice cooker. Place the cut potatoes into the rice cooker pot, add enough water to cover them completely, and stir in 1 Tbsp of salt. Cook using the ‘Reheat’ or ‘Cook’ function for 9 minutes. (For example, use ‘Reheat’ for 9 minutes on a Cuckoo rice cooker.)
Step 2
A secret to extra tender potatoes! After the first reheat cycle is complete, do not open the rice cooker lid. Keep it closed and use the ‘Reheat’ function once more for another 9 minutes of cooking. This step ensures the potatoes become exceptionally fluffy and soft.
Step 3
Now, it’s time to mash! Once cooking is finished, carefully remove the cooked potatoes from the rice cooker. Mashing while they are still hot makes it much easier. Use a spatula or spoon to mash the potatoes thoroughly until smooth and lump-free. Ensure there are no remaining lumps.
Step 4
Adding that rich flavor! To the mashed potatoes, add 3 Tbsp of creamer and 1 slice of processed cheese, torn into small pieces, or 2 Tbsp of cheese sauce. Finally, add 1 tsp of butter and mix everything together until well combined. If your mashed potatoes seem too stiff, gradually add 1-2 Tbsp of the potato cooking water until you reach your desired consistency. The key is to mix it until smooth.
Step 5
Creating a masterpiece! You’ve now made incredibly creamy and flavorful mashed potatoes, even richer and more savory than those made with milk. It’s amazing how simple it is to make something so delicious using just a rice cooker! For an extra touch, you can sprinkle a little black pepper or garnish with fresh parsley.
Step 6
Tip for making a large batch! If you want to prepare a larger quantity of mashed potatoes, get 1kg of potatoes. Cut them into large cubes, place them in the rice cooker, add enough water to cover, and stir in 2.5 Tbsp of salt. Repeat the ‘Reheat’ function 3 times. This method allows you to make about 4 servings for breakfast all at once, which is very convenient.
Step 7
Prepping for future use! Once the large batch of cooked potatoes has cooled completely, place them in a ziplock bag and flatten them thinly. Then, score the bag with a knife to create four sections, making it easier to break off portions later. Flattening the potatoes before freezing significantly speeds up the thawing process. Alternatively, you can portion them into individual small ziplock bags for freezing.
Step 8
Using frozen mashed potatoes! Take the amount you need from your pre-made frozen potatoes. Break them up into smaller pieces or cut them as needed and thaw. To the thawed potatoes, add 3 Tbsp creamer, 1 slice of processed cheese (or 2 Tbsp cheese sauce), 1 tsp butter, and importantly, 20g of milk. (Thawed mashed potatoes lack moisture and can stick or burn if reheated directly, so adding milk is crucial to keep them moist.) Mix all ingredients well, then cook using the rice cooker’s ‘Reheat’ function for 9 minutes. Enjoy your homemade mashed potatoes made with ease!
