Mashed Potatoes (Pressure Cooker)
This will use either the steamer tray or basket that came with your pressure cooker or any steamer basket or trivet that will keep the potatoes above the water. This process cooks the potatoes with pressure and heat, they cannot get waterlogged or soggy like boiled potatoes. Only takes 6 minutes on high pressure and a natural release. Follow the safety precautions for your model of pressure cooker. I made this on 17 May 2018, and this is what mashed potatoes are supposed to taste like! These are outstanding!
Equipment
- Pressure Cooker
Ingredients
- 2-6 potatoes
- 2 cloves garlic, peeled
- 2 cups water
- butter
- milk, as needed
Instructions
- Wash and scrub your potatoes for unpeeled, or wash and peel, totally your preference. Quarter the potatoes.
- Add the water to your pressure cooker, insert the steamer tray or basket, add the potatoes and garlic to the tray or basket.
- Place the lid on and lock, add the weight (the jiggler), turn on the heat to high. when the jiggler starts to move and vent pressure, indication full pressure, start your timer for 6 minutes and reduce the heat to low or medium low to maintain full pressure.
- When 6 minutes have passed, turn off the heat and move the pressure cooker to an unused burner to cool and release the pressure naturally, about 10-15 minutes.
- When the pressure is fully released, open the lid.
- Transfer the potatoes to a medium sized pot (you can use a sturdy mixing bowl but I feel that a pot is much easier to work with) and using a potato masher, mash up the potatoes. Add a splash of milk and 2-4 tablespoons of butter and mash that in.
- Serve as side dish.
Notes
Low cost, and an energy and time saver as a bonus.
Used in Recipes Listed on this Site:
- Ranch Mashed Potatoes.
- Giant Meatball I.
- Colcannon, made it, GO-TO recipe.
- Ellen's Beef Manhattans.