How to Make Cheesy Baked Mashed Potatoes
Wash the potatoes, put them in a pressure cooker, add a little water and cook them according to the cooking function, then peel off the skin. If you don’t have an electric pressure cooker at home, you can use the rice cooker, or microwave it on high heat, or steam it on the stove. I personally prefer electric pressure cooker, I think it cooks more evenly.
Peel off the skins and gently crush them with a spoon.
Melt a piece of butter in a skillet over slow heat.
When the butter is melted, add the mashed potatoes, then pour in 200-250g of light cream and stir-fry with a silicone knife. If you don’t have light cream, add milk, I prefer light cream.
Stir fry the potatoes continuously. Sprinkle a little salt over the cream when it is almost dry. Continue to stir-fry again. If you want to add chopped onions or carrots, sprinkle them in at this point.
Stir fry until it is almost dry.
Pour into the baking dish.
Flatten with a silicone cutter and top with grated cheese. Bake in the preheated oven at 220 degrees for 5 minutes.
Remove after the cheese is slightly charred.