The JMB Family

 Never again, and I mean NEVER again will I cook potatoes on the stovetop! What in the world was I thinking not trying this sooner!!! Let’s go! Instant Pot Mashed Potatoes   Ingredients   3 pounds of potatoes, peeled and sliced Water (enough to cover the potatoes) 2 tsp salt; divided 1/4 cup butter; melted 1/4 cup sour cream 1/4 milk heavy cream as needed 1/2 tsp garlic powder 1/2 tsp black pepper Instructions   Peel and slice your potatoes and put them in your instant pot. Cover your potatoes with water, just enough to cover them. Add in 1 tsp of salt. Pressure cook on manual for 8 minutes. Once done, shut down your instant pot and immediately release the pressure.  Add in your butter, milk, garlic powder, salt and black pepper. Mix it up either by hand with a masher or use a hand mixer. If it’s as smooth as you like it great, if not add in some heavy cream. 

 We haven’t made this one in a hot minute but we do love it so figured it’s blog worthy and maybe just maybe we will make it soon and I can add a photo.  Cheesy Chicken Tortellini Bake Ingredients   Pasta Mixture 1/2 cup chopped onion 1 teaspoon olive oil 1 tsp. minced garlic 1 jar (16 ounces) white Alfredo pasta sauce 2 packages (9 ounces each)  refrigerated cheese-filled regular or spinach tortellini 1½ cups cubed cooked chicken 1 cup milk 1 cup water 1 cup frozen peas 1 teaspoon ground black pepper 2 tablespoons snipped fresh basil leaves or 1 teaspoon dried basil leaves Crumb Topping 1/4 cup grated Parmesan cheese 2 tablespoons butter or margarine, melted 1 cup fresh bread crumbs Instructions    Preheat oven to 400°F. For pasta mixture, heat oil over medium-high heat; add onion and garlic.. Cook and stir 3 minutes or until onion is tender. Stir in pasta sauce, tortellini, chicken, milk, water, peas and black pepper. Heat until mixture just comes to a bo...