Travels To: Where to Eat in Barcelona, Lisbon, & Sintra

 the view of the castle of the moors in sintra, Portugal, from pena palace

the view of the castle of the moors in sintra, Portugal, from pena palace

My favorite way to get to know a new city is through the food, and we recently did just that in Barcelona, as well as with a few stops in Lisbon & Sintra on either end. I feel so lucky to have been able to take this vacation just a year after coming back from Rome (and after studying abroad in Spring 2014 as well as traveling in Europe in Summer 2012). I never thought that traveling would be something that could potentially become a part of my life, and the past few years have helped me realize that it might be - if I budget!

This trip was so worth every home-cooked meal and homemade cocktail over a night out. When we were on vacation, I said so many times, "This is so worth being on a budget at home." Don't get me wrong - I'm on a budget for many other reasons, including student loans and simply just being a teacher, but prioritizing my spending and babysitting on the weekend paid off as we sipped creative cocktails at a speakeasy or splurged on last minute FC Barcelona tickets. Plus, being travel-savvy doesn't hurt.

How did we find such a great deal? As a teacher in Boston, we have school vacation in both February and April, so we used Skyscanner to find the cheapest flights to go somewhere for one of those weeks. We found a flight to Barcelona for cheaper than some destinations in the United States, including flights to Florida or San Francisco. When you consider the cost of hotels or even AirBnB in the U.S. vs. Europe, I thought we might be able to pull off this Barcelona trip for a shockingly reasonable price - and we did! The secret to the cheap flight was that it was through TAP Air Portugal, and included a 15 hour layover on the way there (we headed to Sintra, which we loved!) and a 24 hour layover on the way back (when we explored beautiful Lisbon). We had never been to Portugal, so we saw this as a huge perk rather than an issue.

Overall, I fell in love with Barcelona. It is a cosmopolitan, modern city that is a total foodie destination and the perfect place for a fun, whimsical vacation. Our day trip for hiking in Montserrat was breathtaking and well worth the breath of fresh air from the city. Exploring Sintra was the best way to spend a 15 hour layover, and 24 hours in Lisbon enticed me to go back some day. I came home feeling both exhausted and energized, satisfied and more curious to explore the world.

In terms of travel recommendations, we loved our hotel, Hotel Ciutat Barcelona, in El Born district of Barcelona. We booked it on Black Friday for 30% off (!) and loved that they provided fridges full of water bottles on every floor, had a perfect location near almost every top restaurant and cocktail bar we wanted to try, and that it was across the street from a cinnamon bun bakery. Because duh. There's also a rooftop pool that looked amazing, but sadly it was a little chilly to utilize in February. Next time! Another must is an FC Barcelona game, if they're playing, as well as a day trip to Montserrat for some hiking. We did a fun cooking class with Barcelona Cooking and semi-successfully recreated the paella recipe at home last weekend. If you're looking for more info on trip logistics and other recommendations, please feel free to reach out via the "Contact" page. Planning trips is a weird, obsessive passion of mine, and I spent hours and hours researching to maximize our time and tummy space and stretch every dollar. I'm happy to share!

Now on to the real reason why you're here - THE FOOD. I'll share a few highlights of what we ate during our six day trip, although if you look at the photos you might think we were gone for three weeks. I thought about apologizing for how many photos there are, but isn't that the purpose of a food blog? Note: this is a small percentage of what/where we ate. I still aim to create a Europe guide e-book but being a first year teacher has put a damper on my plans to have a side project. It's coming, eventually, I promise. The more traveling I do before then, the more I have to add to it, right?


 after an overnight international flight, our first stop (once we got to sintra, 2 hours from lisbon airport) was  casa piriquita . We picked up travesseiro, a traditional pastry of Sintra, meaning pillow in portuguese. They are puff pastry filled with almond cream. The bakery has been open since 1862 and provided the perfect fuel for our exploration of the pena palace and moor castle.

after an overnight international flight, our first stop (once we got to sintra, 2 hours from lisbon airport) was casa piriquita. We picked up travesseiro, a traditional pastry of Sintra, meaning pillow in portuguese. They are puff pastry filled with almond cream. The bakery has been open since 1862 and provided the perfect fuel for our exploration of the pena palace and moor castle.

 Once we made it to our barcelona hotel and got a good night's sleep, our first "meal" in barcelona was  demasie , a cinnamon bun bakery, literally a dream come true right outside our hotel door. We went here many times over our few short days in Barcelona. our favorite cinnamon buns (served warm) were classic cinnamon, dulce de leche, and tiramisu. Huge shoutout to ali over at  gimme some oven  for this rec.

Once we made it to our barcelona hotel and got a good night's sleep, our first "meal" in barcelona was demasie, a cinnamon bun bakery, literally a dream come true right outside our hotel door. We went here many times over our few short days in Barcelona. our favorite cinnamon buns (served warm) were classic cinnamon, dulce de leche, and tiramisu. Huge shoutout to ali over at gimme some oven for this rec.

 we dove into spanish cuisine pretty deeply - in a cooking class! We learned how to make paella (along with crema Catalana and much more) and semi-successfully re-created this recipe at home last weekend. We truly enjoyed our experience at  barcelona cooking  and felt it was a great value for the money!

we dove into spanish cuisine pretty deeply - in a cooking class! We learned how to make paella (along with crema Catalana and much more) and semi-successfully re-created this recipe at home last weekend. We truly enjoyed our experience at barcelona cooking and felt it was a great value for the money!

 crema catalana in action at  barcelona cooking .

crema catalana in action at barcelona cooking.

 I could eat Chocolate con churros from  Churreria Laietana  every morning. we watched the elderly man fry the churros fresh and they were just perfect.

I could eat Chocolate con churros from Churreria Laietana every morning. we watched the elderly man fry the churros fresh and they were just perfect.

 We stopped at  BAR pinotxo  in La Boqueria market for breakfast on our last day in barcelona. It gets mobbed for lunchtime, so we totally accepted eating a savory breakfast. I had a version of this chickpea dish twice in barcelona and am looking forward to re-creating it at home. This version included blood sausage - which I was not aware of when I ordered, but it was delicious.

We stopped at BAR pinotxo in La Boqueria market for breakfast on our last day in barcelona. It gets mobbed for lunchtime, so we totally accepted eating a savory breakfast. I had a version of this chickpea dish twice in barcelona and am looking forward to re-creating it at home. This version included blood sausage - which I was not aware of when I ordered, but it was delicious.

 the highlight of our meal at  BAR pinotxo  ended up being this pastry that was gently forced upon us despite the fact that we were stuffed. It's called xuixo, and it's a deep-fried, sugar-coated pastry filled with crema catalana. It is even better than it sounds.

the highlight of our meal at BAR pinotxo ended up being this pastry that was gently forced upon us despite the fact that we were stuffed. It's called xuixo, and it's a deep-fried, sugar-coated pastry filled with crema catalana. It is even better than it sounds.

 5 miles and 4,000 ft into the air above the region of barcelona, we had carried a selection of meats and cheeses for our picnic lunch (in 20 degree weather). All thanks to  Vila Viniteca ! This included the famous Jamón ibérico, which yes, we ate after a long hike in 20 degree weather at the top of a mountain. It's fine. At the shop, We spent about 20 minutes sampling cheeses and meats, and the wonderful staff there were so helpful and friendly. We got a little nervous as we were tasting that this would be a $60 picnic, but it came to just 12.50 euro! 

5 miles and 4,000 ft into the air above the region of barcelona, we had carried a selection of meats and cheeses for our picnic lunch (in 20 degree weather). All thanks to Vila Viniteca! This included the famous Jamón ibérico, which yes, we ate after a long hike in 20 degree weather at the top of a mountain. It's fine. At the shop, We spent about 20 minutes sampling cheeses and meats, and the wonderful staff there were so helpful and friendly. We got a little nervous as we were tasting that this would be a $60 picnic, but it came to just 12.50 euro! 

 our best bang for our buck meal was the "menu del dia" at  la pubilla . the Menu del dia is a great way to try a more high end restaurant at a reasonable price, and I had researched a lot on what our one menu del dia would be - and I made a good choice. for 16 euro, we had a glass of wine, an appetizer, a main dish, and a dessert. Every...single....dish....was....amazing. my main dish, above, was a perfectly delicate and garlicky fish. That is all I could translate from the catalan menu and it was delicious and that is all that matters. 

our best bang for our buck meal was the "menu del dia" at la pubilla. the Menu del dia is a great way to try a more high end restaurant at a reasonable price, and I had researched a lot on what our one menu del dia would be - and I made a good choice. for 16 euro, we had a glass of wine, an appetizer, a main dish, and a dessert. Every...single....dish....was....amazing. my main dish, above, was a perfectly delicate and garlicky fish. That is all I could translate from the catalan menu and it was delicious and that is all that matters. 

 one of the many dishes we had at our very authentic barcelona lunch stop,  el xampanyet . these are Padrón  peppers    (1 in 10 are spicy and I've had about 50 of these on our trip and none have been - am I just lucky?) served with cooked (rather than cured) jamon, a specialty spanish ham. It was salty and juicy and amazing. Also, they have 1 euro cava (Spain's version of prosecco, or sparkling wine) Where can you go wrong?

one of the many dishes we had at our very authentic barcelona lunch stop, el xampanyet. these are Padrón peppers   (1 in 10 are spicy and I've had about 50 of these on our trip and none have been - am I just lucky?) served with cooked (rather than cured) jamon, a specialty spanish ham. It was salty and juicy and amazing. Also, they have 1 euro cava (Spain's version of prosecco, or sparkling wine) Where can you go wrong?

I don't think any cocktail bar will ever top Paradiso for me. I'm planning to do a whole post on it, but for now, these artisinal cocktails speak for themselves. Tucked behind a secret door in a pastrami bar, we stayed for hours.

Bodega 1900 was probably our most "foodie" destination, run by famed Barcelona chef Albert Adrià. From left to right, the house vermouth (it is a vermouth bar, after all), anchovies (we REALLY took a liking to these in Spain/Portugal. It's a thing. Pigeon (WHAT) which might have been our favorite dish of the evening, "La Rubia Gallega" - aged beef tenderloin, and prawns. A must-visit, with a reservation.

 In terms of tapas bars,  bar del pla  came recommended from ali at gimme some oven as well, and she did not disappoint. This is the secreto ibérico - a "secret" cut from the famous acorn-fattened pigs of spain. It. Was. Mindblowing.

In terms of tapas bars, bar del pla came recommended from ali at gimme some oven as well, and she did not disappoint. This is the secreto ibérico - a "secret" cut from the famous acorn-fattened pigs of spain. It. Was. Mindblowing.

Our favorite stop from our short time in Lisbon was Ramiro, a Lisbon institution for fresh, delicious seafood. I really don't think I'll ever be able to eat seafood from the grocery store again. Check out those giant tiger prawns.


Remember when I said this is a small portion of where and what we ate? Yikes. Or Wow. Or whatever your reaction is. Trying new things, learning about new cuisines, and fumbling through my Spanish (which was no use in a city that increasingly prefers Catalan), and sharing these places with people who will enjoy them is something I truly enjoy. Someday, there will be an e-book about this. In the meantime, please feel free to hire me to plan your next vacation - only if I can come, too.

Turkey Chili Recipe

 Turkey Chili is one of my favorite big batch recipes for the colder months. It is also freezer friendly, so you can enjoy a tasty dinner even on busy nights! | themillennialmenu.com

One of my favorite winter comfort foods is chili. It's so great to cozy up with a bowl of steaming chili topped with cheese, sour cream, and of course, with a buttery, crumbling corn muffin. I've perfected this Instant Pot Turkey Chili recipe that is super simple to make (p.s. even if you don't have an Instant Pot - which you totally should - I've included slow cooker and stove top directions, too). 

Chili is super simple to make, so if you're looking for an easy first-time recipe, go for this one. It is also very flexible - you can adjust the types of beans, the amount of spice, add additional vegetables, change up the toppings, etc. As long as you've got some ground turkey (or beef, if you want!), beans, veggies, spices, and broth, you're basically good. It's easy to double the recipe and make a large batch for a crowd or to have leftovers either for lunches for the week or to keep in your freezer when you need a quick weeknight meal. Either way, you now have an easy go-to recipe for winter comfort food on a cold night!



Turkey Chili Recipe

Makes 6 servings
Other recipes with these ingredients: Chicken or vegetable broth: Butternut Squash & Apple Soup or Instant Pot Risotto // Cheese: Five Minute Fish Taco Bowls
Prep time: 10 minutes
Cook time: 10 minutes
Total Time: 40 minutes (includes pressure cooking wait time)

Ingredients

  • 1 pound ground turkey Substitute: ground beef
  • 1 package taco seasoning
  • 1 can diced tomatoes
  • 1 can corn
  • 1 can black beans
  • 1 can kidney beans
  • 2 cups chicken or vegetable broth
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 1 teaspoon cinnamon
  • Salt & pepper, to taste
  • Cheese, sour cream, cilantro, for topping




Dietary Substitutions:
Gluten Free
Dairy-free: Skip the cheese on top or choose a dairy free cheese.
Vegetarian Friendly: Use vegetable broth and substitute the ground turkey for an extra can of beans - I like to add pinto beans sometimes, but you can also add an extra can of black or kidney depending on your preferences.
Vegan-Friendly Follow dairy-free and vegetarian recommendations.

Directions
(see non-Instant Pot directions in italics below)

SAUTÉ THE TURKEY
1. Turn on the Instant Pot "sauté" setting, normal heat. Add 1 pound ground turkey to the Instant Pot along with 1 full taco spice seasoning packet. Sauté the ground turkey until it is completely brown fully cooked.

  • If you're making this without an Instant Pot, just brown the ground turkey on the stove and add it to your slow cooker or, for stove top, a large soup pot.

ADD EVERYTHING TO THE POT
2. Drain 1 can black beans, 1 can kidney beans, and 1 can corn in a strainer. Add to the Instant Pot.
3. Add 1 can diced tomatoes to the Instant Pot along with 2 cups vegetable or chicken broth.
4.  Stir in 2 teaspoons cumin, 2 teaspoons chili powder, 2 teaspoons paprika, and 1 teaspoon cinnamon. Add salt & pepper to taste.

COOK, THEN ENJOY!
5. Once everything is in the pot, close the lid and turn the Instant Pot on Manual for 10 minutes (high pressure). When the timer is done, let the pot NPR (natural pressure release - basically, just don't touch it) for 5 minutes. After 5 minutes, slowly release the seal valve until the pressure pin drops, and open up the pot!

  • If you're making this in a slow cooker: Cook on low 3 hours. 
  • If you're making this on the stove top: Cook at a low simmer for 30 minutes.

6. Stir and taste the chili. Add salt & pepper as needed. 
7. Serve topped with cheese, sour cream, cilantro, and whatever else you like! I love mine with cornbread muffins on the side, too. Enjoy!

Yum.

instant-pot chili

Storing & Extra Ingredients

STORING - Store in the fridge for up to 5 days in an airtight container. This is one of my favorite big batch recipes to freeze because it tastes just as good defrosted during a busy week! I often make a double batch just to keep some leftovers in the freezer. Pull my favorite trick, "soup in a bag" and load up freezer-friendly ziplock bags with chili. Freeze them laying down flat and then stand them stacked up in your fridge to grab whenever you need a quick meal.

LUNCH TOMORROW - This has been my meal prep lunch recipe for the week at school so many times. It seems to get tastier after the first day anyway, and I love packing corn muffins on the side to enjoy with it. Make sure to store any sour cream in a separate container so you don't end up heating that up as well.

EXTRA INGREDIENTS - This recipe does a pretty good job of using up almost everything in it! You'll use all the turkey and add ins. If you have to buy the spices they'll last forever in your spice cabinet. If you end up having extra broth, try using it up in my recipes for Butternut Squash & Apple Soup or Instant Pot Risotto.


Easy & Quick Super Bowl Snacks

superbowl_snacks

Football is big in my family. My dad played through college and my younger brother currently plays in college. Shockingly, this doesn't mean I understand the game. What I do understand, however, is the importance of Super Bowl Sunday.  Every year growing up we would go to my neighbor's house for a different theme...build your own tacos, loaded baked potato bar, etc. I associate Super Bowl Sunday with good food, good friends & family, good commercials, and good football (at least I think good football). 

Last year, we did a bunch of appetizers on Super Bowl Sunday and I love that it's an excuse to make things loaded with melty cheese. This year we're doing the same (and I'm excited to test out a few new recipes you all might be seeing on the blog soon) and wanted to highlight two of my favorite, easiest, and quickest appetizers: Warm Cheddar Ale Dip and my Three Ingredient Baked Brie.

The Warm Cheddar Ale Dip is more famously known as simply "beer cheese" among our friends, because these are the 2 key ingredients. With a nice loaf of fresh bread, it's an indulgent treat. My Three-Ingredient Baked Brie is as simple as it sounds, and the flaky, buttery crust of the phyllo dough makes the perfect crunching noise as you cut into the gooey cheese beneath. Both of these are extremely simple to make and big crowd-pleasers. They take minimal prep and can be done before everyone arrives and kept warm, so you can focus on the game (or the commercials). 

Looking for the recipes?

Click each photo below to take you to the recipe page for each dish!


Homemade Baileys Irish Cream

 Homemade Bailey's Irish Cream is super easy and delicious! | themillennialmenu.com

People go crazy for my mom's Homemade Baileys Irish Cream recipe, and I've recently started making it for people and they can't get enough. Around the holidays, we've always got a bottle in our fridge. It's perfect for a nice cold glass cozied up on the couch catching up on your favorite show, for entertaining friends at a holiday party, or as a delicious gift.

When people ask what's in it, I basically just answer "sugar + whiskey" which is basically true. And cream. Three things that are all pretty amazing separately, and are even better when whisked together into a bottle of this creamy, sweet, indulgent treat. It's a really flexible recipe that you can't mess up - while the ingredients are all important to bring the flavor together, a little bit more or less instant coffee or hot chocolate powder won't make or break the thing...and a little bit MORE (or less, I guess) whiskey definitely isn't a problem, either. I hate to say this but - I don't use the nicest whiskey for this. I think if you did, it wouldn't be a bad thing, you just don't have to. I like nice whiskey in my cocktails, but since this drink is paired with indulgent cream and sweetened condensed milk, the alcohol itself isn't even the star of the show - it's the combination of the flavors that makes the drink. That means it's okay to get a cheaper option - no one will know, or care, especially when the whiskey does start to hit them!

I love that this recipe takes 10 minutes or less to come together, and it's a great treat to bring to holiday parties or to give as a gift to really impress people. My mom has found some beautiful recloseable bottles at the dollar store to serve hers in, but I've used Acqua Panna bottles that I've cleaned the labels off of. They look nice tied up with red ribbon and a recipe label. Or, like me, you can just make a few batches to keep in your fridge for those cold December nights.



Homemade Baileys Irish Cream

Makes about 2 liters (or 8 cups)
Prep time: 7 minutes
Cook time: 3 minutes (to boil water - microwave is probably fastest!)
Total Time: 10 minutes

Ingredients

  • 2 teaspoons instant coffee
  • 2 teaspoons hot chocolate mix
  • 2 tablespoons boiling hot water
  • 2 cups half & half (or non-dairy creamer)
  • 1 can sweetened condensed milk
  • 6 shots whiskey
  • 2 teaspoons vanilla extract
GroceryGuide.jpg




Dietary Substitutions:
Gluten Free
Vegetarian Friendly
Dairy-free/vegan: Use non-dairy creamer and sweetened condensed coconut milk. Make sure to choose a vegan hot chocolate mix.

Directions

1. Dissolve 2 teaspoons hot chocolate mix and 2 teaspoons instant coffee in 2 tablespoons boiling hot water.
2. Mix in 2 cups half & half, 1 can sweetened condensed milk, 6 shots of whiskey, and 2 teaspoons of vanilla extract. Whisk well to combine. Store in the fridge to cool before serving.

Yum.


Storing & Extra Ingredients

STORING - Homemade Baileys should be stored in the fridge. If stored properly, the Baileys can probably last up to a month (although I doubt you'll wait that long to finish the bottle!) - it might need to be shaken before serving again.

EXTRA INGREDIENTS - You'll likely have some extra half & half, which can be used in just about any recipe that calls for milk or cream with slightly different results. I used my extra half & half in a homemade mac & cheese recipe (coming soon!) and it came out great. Hopefully you can come up with some ideas for that extra whiskey, my favorite is a Classic Whiskey Sour (with an egg white!) I save up any extra hot chocolate mix or instant coffee for another batch of Baileys, because once you try this, you'll definitely want more!


Instant Pot Mashed Potatoes

 Instant Pot Mashed Potatoes is the easiest Thanksgiving recipe on your to-do list this year! Just one pot and only 12 minutes to cook these potatoes. Milk, butter, cream cheese....delicious! | themillennialmenu.com

Thanksgiving is my favorite meal of the year, and one of my favorite things about Thanksgiving is the side dishes. I think I would be okay if there was no turkey, but I couldn't live without the mashed potatoes or stuffing (or my super easy homemade cranberry sauce recipe!). My mom's homemade mashed potatoes are almost exclusively served on holidays, so I knew I needed to honor her when making my own Instant Pot Mashed Potatoes for Friendsgiving this year. 

Enter: my beloved Instant Pot. I have adjusted to using my Instant Pot for so many staple things in my kitchen over the past year or two, from steel cut oats to hard boiled eggs to risotto to mac and cheese. I knew it could stand the test of mashed potatoes, and I was right.

The best thing about this recipe is it's all in one pot for easy cleanup. I steamed the potatoes in the pot (in ONLY 12 minutes!), mashed them back in there, and added all of the extras (um, hello butter) to stir together. The Instant Pot even keeps them warm for me until ready to serve - another perk of the all-in-one-pot method is the Instant Pot will keep your mashed potatoes at a consistent temperature, so you can make them early in the morning and have one less thing to worry about once the big day prep really gets into full swing.

There is one thing you need to know before making this recipe - you can't try to make mashed potatoes healthy. You just can't. They're best with A LOT of butter, with milk (or hey - even heavy cream), a good amount of salt, and finally, my mom's secret ingredient - cream cheese. It adds just the right of smooth, creamy tang to the potatoes. Thanksgiving is not the day to cut back on any of this goodness.

The other thing you need to know is your options for the mashing step. You have three options: a potato ricer, a potato masher, or your biceps + a wooden spoon. Here's how they differ:

1. A potato ricer is my mashed potato method of choice. I own this mostly for making homemade gnocchi (yum) but it also results in the absolute fluffiest mashed potatoes ever - with very little effort. The potatoes go into the ricer and it's super easy to squeeze them through the ricer easily. This method will lead to the smoothest mashed potatoes.

2. A potato masher is probably the most traditional method that most people use. This result is probably medium difficulty to achieve - the masher makes it easier than using a spoon and your arm, but isn't quite as easy as the potato ricer. This method will lead to potatoes that are slightly lumpy but still overall smooth.

3. Your biceps and a spoon - for the toughest among us. If you've got a sturdy spoon and some muscle power, you can make mashed potatoes by hand. This step requires the most effort and will lead to the most lumpy mashed potatoes - but some people absolutely love this texture, and if you're willing to put in the work, the taste is phenomenal with any method.

If you don't have an Instant Pot yetThe Instant Pot is always one of the best (and most popular) Black Friday/Cyber Monday deals - so if you're feeling like you absolutely need one of these in your life (you're right, you do) - keep your eye out for those deals coming up soon! In the meantime, you can boil your potatoes on the stove (which will take longer) and follow the same recipe. Keep them warm in a crock pot or in an oven-safe dish on low in the oven.

 



Instant Pot Mashed Potatoes

Makes about 10-15 servings
Other recipes with these ingredients: Cream cheese: Tortellini Soup with Spinach & Mushroom
Prep time: 15 minutes (10 minutes before, 5 minutes after)
Cook time: 20 minutes (12 in the Instant Pot + coming to pressure)
Total Time: 35 minutes

Ingredients

  • 5 lbs Russet potatoes
  • 1/2 block cream cheese, cubed
  • 1 stick butter (yes, you read that right)
  • 1-2 cups milk, to taste
  • Salt, to taste




Dietary Substitutions:
Gluten Free
Vegetarian Friendly
Dairy-free/Vegan: Substitute dairy-free milk or use chicken broth instead.

Directions

PEEL & BOIL THE POTATOES
1. Peel 5 lbs. of russet potatoes and add them to the Instant Pot. 
2. Add 8 cups water on top of the potatoes in the Instant Pot and cook for 10 minutes on the "Steam" function.
3. When the potatoes are done, release the steam immediately and drain the water from the pot. 

MAKE THEM MASHED!
4. Time to mash the potatoes! Your options for this are a potato masher, a potato ricer (my personal choice) or a wooden spoon + a really strong arm. See descriptions of each method above.
5. Add 1 stick's worth of butter tabs, 1-2 cups milk (depending on your preference), 1/2 cup cream cheese cubes, and salt to taste.
6. Stir well to incorporate. Add any extra of the above ingredients - you can't ever have too much, and it's all about what your taste is! If making ahead of time, keep warm in the Instant Pot using the "warming" feature.


Storing & Extra Ingredients

STORING - The best thing about mashed potatoes is that they're the perfect thing to make ahead early in the morning and leave in your Instant Pot (or crock pot) all day to keep warm before dinner. Leftovers will last up to a week in an airtight container in the fridge. I've also read about freezing mashed potatoes - which I've never done but I trust it and think you should try it and let me know! 

EXTRA INGREDIENTS - This recipe will leave you with extra milk and cream cheese, which I'm sure you can find something to do with - if you need ideas, use up that cream cheese by making my Tortellini Soup with Spinach & Mushroom (it's the secret ingredient!).



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