With the recent addition of egg, wheat, cow milk and corn allergies (no one panic, it isn’t EpiPen level allergies just allergies we have to be mindful of on a daily basis.), we’ve tried to find ways to change up our favorite dishes to accommodate these changes. For Christmas dinner this year, we decided to make mashed potatoes in the InstantPot we got earlier in the day.
InstantPot Vegan Mashed Potatoes
Peel and cube the potatoes (this does not have to be perfect).
Add potatoes to Instant Pot and add enough water to slightly cover the potatoes. (For us, this was about 5 cups of water).
Secure the InstantPot lid and set the pressure release to Sealing. Select the Steam setting. Set the cooking time for 4 minutes at high pressure (we did normal pressure and it was also fine). Of note, the pot will take between 10 and 15 minutes to come to pressure before the cooking program begins.
When the cooking program ends, perform a quick pressure release by moving the Pressure Release to Venting. Open the lid.
THIS IS IMPORTANT: Reserve at least 2-3 cups of the cooking liquid (starch water). Drain the rest.
Return the potatoes to the pot, add 1 cup at a time of the water and mash until you reach your desired consistency. For us, this was about 2 cups.
Add your favorite vegan butter spread and mash a bit more.
Season with salt and pepper.
If not serving immediately, close the lid. If you'd like to Air Fry some shallots (julienne the shallots, toss in olive oil and cook at 300 degrees for 20 minutes, checking and shaking occasionally) those add an extra burst of flavor.
You can also add garlic at steps 3, 6 or 7.
Now that Miss A has started eating more and more table food and declared her toddler independence, we have started looking for recipes that will feed her and us for dinner. Many are just misses, but this one from the Baby Center was a hit with everyone. That said, being a “hit” with a one-year-old A means most of it didn’t get thrown to the floor.
Toddler approved: Roast Pork Chops With Apples
Preheat the oven to 400 degrees. I boiled the apple cider to reduce it a bit. Grease the bottom of a medium-size roasting pan or an ovenproof skillet (like our favorite cast iron skillet!) with the olive oil.
Arrange the apples on the bottom of the pan, layered as needed.
Place the pork chops on top.
Then sprinkle with the sage, salt and pepper and pour the cider on top.
We didn’t actually baste the meat once or twice as the directions indicate and it probably wouldn’t have made much of a difference. Since we were eating this as a family, I didn’t “season with authority” (as J is so fond of saying!), but we were able to add seasoning at the table for our liking. All in all we would eat this again.