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Gourmet Mashed Potatoes from “Food Storage” from Preparedness Pro

Gourmet Mashed Potatoes from “Food Storage” from Preparedness Pro


Hi, it’s Kellene Bishop. With all the cooking
that we’re having to do to make the most of the meat that we’ve had thaw in our freezer,
I decided let’s throw in some mashed potatoes. So I’m going to share with you my favorite
way in the whole wide world to make the best mashed potatoes, and it involves big, beautiful
potatoes from Idaho. I consider potatoes to be a quote unquote food storage food because
they will last in my cool, dry, dark basement for about six months. Plus they’re so easy
to grow, with a very short grow cycle. So I stock up on these whole. I just buy a big
old honkin’ 50 lb. bag a couple times a year, and then we just go through them. Here’s the
nice thing about making mashed potatoes in a pressure canner: First of all, no cutting.
Almost no cutting. That’s it. All I do is these big, old honkin’ chunks and put them
in the bottom of the pressure cooker. We’re just going to do that with all of these. The
reason that people make mashed potatoes that don’t turn out so good is because they have
too much moisture in them, too much water. So, keep them in these nice big chunks. They
won’t have too much water. And they’re still going to cook just fine. Now I love these
mashed potatoes but unfortunately, you can only fill the pressure cooker to about two-thirds
full. Beyond that you’re going to run into some safety problems. So, looks like we can
fit maybe one more potato in there. All right. That’ll do us. It’s not completely dense and
it does surpass that two-thirds line just a little bit, but we’ll be good. Okay. Now,
you don’t want your potatoes boiling and taking a swim in water. You just want enough water
to create the pressure, to create the steam. So, why use water when you can use chicken
bouillon? I use the Shirley J chicken bouillon. It’s the only bouillon out there that I found
that actually has chicken in it. Plus, it was rated as the lowest sodium and best-tasting
among several key chefs, some of your best known restaurant chains throughout the U.S.
So I’m just going to put, it only takes a half teaspoon of chicken bouillon for a full
cup of water. We’re probably going to do two cups of water, so… Use filtered water. I’m
just going to pour it over the top here, and I just want to be able to see it on the bottom
of my pan. I don’t want, I don’t want my potatoes going for a swim. And then last, but not least,
of course, we’re going to add some salt. I use the Real Salt. This isn’t just for flavoring,
it also helps with the cooking. It also helps with the proper moisture retention that I
do want from the potatoes to get out that flavor. And now we’re just going to put this
on high. This is just a regular little Korean cookstove. By the way, you don’t want to store
your Korean cookstoves with the butane can in there. I’m just going to shut that. And
to turn it on, you just push this down, like so. So we should have, you can see we have
a full flame here. As soon as I start getting the least little bit of steam on these potatoes,
that’s when I’m going to put the lid on. I wait until I actually get that steam. In the
meantime, I only use the Kuhn Rikon pressure cooker because of it’s myriad of safety features.
This is easy, nice and easy to clean. If ever you have a hard time, for some reason your
pressure cooker isn’t sealing right away, you can just get this wet and then put it
in, and then it will just, it will seal really nicely. Anyway, make sure all these parts
are nice and clean. Clean around here as well. And then when it is time to use it, we just
put our little, the little protective safety feature for the Kuhn Rikon pressure cooker.
Okay. As soon as this starts steaming, we will put the lid on. So, we’ll just wait a
couple of minutes. All right, we have a little steam now, so we’re just going to put this
on, see it’s already coming up to pressure here. We want it at high pressure for about
7 minutes is all. And, the rest is the fantastic stuff that happens as soon as we cook the
potatoes. So I’ll be right back with that. Now look, even with the littlest, this is
the lowest I can get the flame to go on this, and even with that we are still at plenty
of pressure on here. So we’re all finished with this. We’re just going to turn off the
heat completely. And just so I don’t forget, remove the butane can, as I have a tendency
to forget that. Just release the pressure. Okay. The pressure is completely released,
and I know that because it let me open it. That’s one of the nice things about Kuhn Rikon,
is that it doesn’t let you open it unless the pressure is released. Now when you lift
the lid, you want to make sure you lift it away from you, to avoid any burning. So, we
had this going for only 7 minutes, and you’ll see the fork just pierces these just fine
and dandy. They’re nice and tender. And they’re not too wet because they weren’t swimming
the whole time. So now comes my favorite part, using a potato ricer. Okay. So a potato ricer
is just that, you put the potatoes in and it’s going to be a little challenging because
we’ve left the skins on like I wanted to. That’s all right. And you just push your potatoes
through the ricer. It looks llike you’ve got rice coming out; instead, you’ve got potatoes.
Pretty, huh? So we’re going to do that to all of these potatoes in here. And I just mix,
pull out the skin and put that into the mixture as well. And, as soon as we get done with
that, I’ll be right back. You can do this with zucchini, turnips, cauliflower, squash,
anything. I mean, you can have some fun with this wonderful little ricer. But, it’s awesome
with potatoes. Okay. Now we’re done with that. And now, aside from the butter and the salt
and pepper, you’ve got all kinds of options. Okay, fresh ground black pepper; wonderful
Real Salt; and of course, butter. Now I bottle a lot of my butter, but I also freeze a lot
of my butter. And I like to cut it just a little bit before putting it in. Now, some
people put cream, some people put milk, some people put cheese in their mashed potatoes,
garlic, etc. There are all kinds of possibilities, but you can do that even when you are living
off of shelf stable foods. So for example, you can use the non-dairy creamer, that’s
just basically cream, and you can mix that into your mashed potatoes. Or you can use
the powdered cream cheese, which is really yummy as well, or you can use the powdered
sour cream. Now I also wax hard cheeses in my household, and Asiago cheese is one of
those cheeses that’s great to wax. If you want more information on this, you can just
go to our website at preparednesspro.com, and look under the tab that says “Prep Pro
Classes”. There’s a great detailed tutorial on how to wax your own cheese. But this is
Asiago, just about a third of a cup, that I like to put in there. And now I’m just going
to stir this up. You’ll notice there is no water in here, which is the number one reason
why mashed potatoes don’t turn out well. So, let the…butter to melt. I’m actually going
to use the cream, the non-dairy creamer. Get me just a little bit more moisture. All you
have to do is, I just do a dab of everything. A little bit of the powdered sour cream, a
little bit of the powder cream cheese, a little bit of the non-dairy creamer, until it’s a
nice thick consistency, and then put that in. Perfecto! A little bit more salt, and
we have arrived. If I had some freeze dried chives, I’d throw those in right now. Not
sure where those are. Mmm. Are
those beautiful or what? They’re fluffy, They’re so fluffy! Fabulous. See how fluffy they are?
Yet dense, they’re not watery. These are going to taste some kind of good. So great for serving
with just about anything. And remember, potatoes can last a really nice long time in your root
cellar or your cool, dry, and definitely dark, storage. Until next time, visit us at preparednesspro.com
for lots more tips and tricks in living a self-reliant lifestyle.

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