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Title: Potato Crap
Categories: Casserole, Instant pot
Yield: 6 Servings

20 oz Russet potatoes
2 tb Butter
4 tb All purpose flour
1/2 c Milk; warmed
1 c Water
1 tb Better than Bouillon chicken
- base
1/4 ts Celery salt
1/4 ts Garlic powder
1/4 ts Onion powder
1/4 ts Kosher salt
1/4 ts Black pepper
1/4 c French onion sour cream dip
1 c Sharp cheddar cheese;
- shredded
1 oz Potato chips

Preparation time: 25 minutes

From scratch cheesy potatoes make the perfect side dish to so many
meals. This version starts with your Instant Pot.

Peel potatoes and cut into small cubes, the size of a 6-sided dice.
Place the potatoes into a steamer basket. Pour 1-1/2 cups of water
into bottom of Instant Pot. Place the steamer basket into the pot.
Cover and secure the lid. Set the manual/pressure cook button to 2
minutes. When time is up move valve to venting and remove the lid.

Move the steamer basket out of the Instant Pot and set aside. Discard
the water. Turn Instant Pot to saute setting. Add in the butter and
let it melt. Sprinkle in half of the flour and whisk into the butter.
Add in the milk and whisk the rest of the flour into the pot. Whisk
in the water and Better than Bouillon. Whisk until smooth. Whisk in
the celery salt, garlic powder, onion powder, salt, and pepper. Once
the mixture has thickened turn off the Instant Pot.

Fold in the sour cream dip, potatoes and cheese.

Transfer to a 9x9" baking dish. Crush the potato chips and sprinkle
over the top. Bake at 350?F for 30 minutes. Serve and enjoy.
Alternately, you can use an air fryer lid and bake in the Instant Pot
itself. Set to 300?F and bake for 10 minutes.

Recipe by Karen Petersen

Recipe FROM:
<https://www.365daysofcrockpot.com/potato-crap-casserole/>

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