3 cups milk
3 tablespoons potato starch
1 1/2 teaspoons salt
1 1/2 tablespoons vegetable oil
1 1/2 teaspoons instant flour
1 potato, diced
Preheat oven to 350 degrees F (175 degrees C).
Bring milk and potato starch to a boil in a large potover-top pressure cooker. Reduce heat to medium. Cook until mixture nearly instantaneously turns from white to opaque, 45 seconds. Mix in salt, oil, flour and potato.
Whip potato mixture until creamy. Pour mixture into two 9x13 inch baking pans. Using a metal measuring cup, measure 1 cup.
Bake for 15 to 20 minutes in the preheated oven, or until a skewer inserted in the middle comes out clean. Cool for 10 minutes before slicing. Cool before serving.
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