Roasted Beets With Goat Cheese

Goat Cheese Chive Mashed Potatoes for a Crowd Pressure Cooker

Goat Cheese Chive Mashed Potatoes For A Crowd Pressure Cooker

Ingredients

SERVES 12 – Cooker: 7- to 8-quart – Time: 6 minutes at HIGH pressure

• 5 pounds russet potatoes, peeled and cut into 2- to 3-inch chunks
• 5 cloves garlic, peeled
• 2 teaspoons salt
• 1 (10-ounce) log fresh plain goat cheese
• 1 cup sour cream
• ½ cup (1 stick) unsalted butter, cut into pieces, at room temperature
• ½ cup finely chopped fresh chives
• few grinds black pepper

Method

1. Place the potatoes and garlic in a 7- to 8-quart pressure cooker pot and fill with water to cover
2. It is okay if a few edges of the potatoes are peeking up out of the water
3. Sprinkle with the salt
4. Close and lock the lid
5. Set the burner heat to high
6. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
7. Set a timer to cook for 6 minutes
8. In a microwave-safe bowl, heat the goat cheese and sour cream in the microwave for 2 minutes
9. Remove the pot from the heat
10. Open the cooker with the Natural Release method; let stand for 15 minutes
11. Be careful of the steam as you remove the lid
12. The potatoes should be soft and tender when pierced with the tip of a knife and still hold their shape
13. Drain in a colander
14. Return the potatoes to the hot pot to dry out a bit
15. Use a ricer, potato masher, or handheld electric mixer on low speed to mash the potatoes; do not use a food processor
16. Slowly add the goat cheese, sour cream, and butter and beat until fluffy
17. Beat in the chives
18. Taste for salt and pepper
19. Serve immediately