Mashed Potatoes

When cooking water-less, we can taste the difference in the flavor of our food.  Boiling potatoes cause the minerals be in the water leaving us with a flavorless mush.  Flavor = minerals.  So what do we do?  We end up adding salt, butter, sour cream to our dishes to make them taste better.  Little water = more flavor= less need for added fat and sodium.  

Directions: use the 3 quart pan and cut Yukon Gold (my favorite) or russet on the number 3 cone filling to 2/3 full.    Add about 1 inch of water (optional bouillon cube), cover and medium  click low for about 20 minutes.  Mash in pan with potato  masher. 

Electric Skillet Mashed Potatoes: Use cone # 3 and cut Yukon gold potatoes (about 8),  1 1/2 to 2 cups of water (plus optional bouillon cube or use broth).  Set temperature to 350 until vapo-valve clicks and lid is hot, turn to 200 for 20 minutes.  Mash in skillet and add seasonings if desired.  

Potato Fries in Electric Skillet

These are the best on busy mornings or evenings and a staple in our house as least twice a week.  Russet or sweet potatoes work best.  Process with Cone #3.  Add grape seed or avocado oil or no oil  and seasoned salt, truffle salt or your favorite rub or seasoning.    TIP- Soak cut potatoes in salt water for 10 minutes.  drain and rinse.  

Depending on how many potatoes are added will determine how crispy the fries are.  The less in the pan, the crispier the fry.  I usually add about 1.5 inches of potatoes so they are less crispy but we eat lot, so I need more!   Add fries and turn skillet to 350, around 10-15 minutes, flip and cover for additional 10 minutes with lid on (turn to 300).  Remove lid if desired and "crisp" up the fries as desired.  

No oil fries- Cut up a few potatoes with cone #3.  Soak in water and a bit of salt for 1 minutes and rinse.  preheat skillet to 450.  Add fries in a single layer with lid ajar for 10 minutes.  Turn fries with metal spatula ( it's okay to scrap the pan) and cover with lid and cook for an additional 10-15 minutes at 450.   Plate and drizzle with oil and salt.  AMAZING!!!!!!  

Potato wedges! Cut with a knife into wedges.  Preheat skillet to 450.  I like to rinse and drain potatoes.  Then add to a preheated skillet and cover for 10 minutes.  Flip and brown the other side with lid ajar for an additional ten minutes.  Drizzle with oil and seasoning before serving.

Baked Potatoes 

Cut 4 potatoes in half, cut a "cross" into cut side of each potato; wipe dry with paper towel.  Place cut side down in dry 11-inch skillet.  Cover; cook over medium heat until Vapo-Valve™ clicks, reduce heat to low and cook 30 minutes.  Using fork, fluff insides and top as desired.

Whole Baked Potatoes:

Wash the outside of the potato thoroughly. Place the wet potatoes in the large skillet (for 4 medium size potatoes) or small skillet (for 2 medium size potatoes); cover, place on top of the stove, turn temperature to medium heat or 350. When Vapo-valve begins to click steadily, turn temperature to low (200) and cook for approximately 35 minutes. Cooking time may vary slightly according to the size of potatoes used. To test for doneness, pierce with a fork.

Whole Sweet Potatoes:

Wash the outside of the potato thoroughly. Place the wet potatoes in the large skillet (for 4 medium size potatoes) or small skillet (for 2 medium size potatoes); cover, place on stove and turn temperature to medium heat. When Vapo-valve begins to click steadily, turn temperature to low and cook for approximately 40 minutes. Cooking time may vary slightly according to the size of potatoes used.