Making Mashed Potatoes in the Ninja Foodi - Ronda in the Kitchen

Oh, all that stuck to the pot. I frequently do roasted potatoes for three minutes, but they are up in the fry basket out of the bottom of the pot. But then they get air fried afterwards. Do you ever consider adjusting the times to allow some cooking under the built up pressure instead of releasing at full pressure the minute the timer goes off? I know you were following the book, but I probably would have done the potatoes for 3 minutes and another 5 without additional heat after the timer shut off. Glad they came out so good.

Im only around here probing as to times pressure cook the potatoes. Lady. Next time, do as the cheat book says and dont try to double cheat as to cut the potatoes that small (it won't make any difference) and also keep them off the bottom of the pan. By cutting them that small and putting them at the bottom of the pan it meant the the water was absorbed ito the potato and guess what..no water, no steam, dry bottom hence you burn it. Even if that didn't happen it also stops draining the water out of the potatoes and them being that small and already mushy its not going to work well. You want them potatoes as "dry" as possible as to no mash them into a gooey sticky paste. You can then add milk, butter and pepper (or not, to your taste) to fine tune it as to keep a bit of fluff a lightness. Just a pointer. Thanks for the video.

In the time it takes to bring up the temp 1 min is all you need and then let it blow off (10+ mins to come to temp and = 1 min then 5mins blow off.. )