Mashed Potatoes and White Beans with Ricotta Pressure Cooker Recipe

Mashed Potatoes And White Beans With Ricotta Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 8 minutes at HIGH pressure

• 1¼ pounds (about 4) russet potatoes, left unpeeled and quartered
• 1 can white beans, drained and rinsed, or 2 cups cooked white beans
• ¼ cup (½ stick) butter, at room temperature
• ½ cup low-fat or nonfat milk, soy milk, or other nondairy milk
• 1/3 cup whole-milk ricotta cheese
• 2 teaspoons salt
• few grinds black pepper

Method

1. Always pierce potatoes in a few places or peel a strip off with a vegetable peeler or paring knife around the middle to avoid bursting if cooking them whole
2. Place the potatoes in a 5- to 7-quart pressure cooker and fill with water to cover
3. It is okay if a few edges of the potatoes are peeking up out of the water
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 8 minutes
8. Meanwhile, pulse the beans in a food processor until smooth
9. Remove the pot from the heat
10. Open the cooker with the Quick Release method
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 and transfer to a deep bowl
14. Add the butter, then the pureed beans, milk, and ricotta to the potatoes, using a potato masher or handheld electric mixer on low speed to mix them together
15. Beat to the desired consistency, very smooth or a bit chunky
16. Add the salt and pepper
17. Return the potatoes to the pot and reheat over medium heat until steaming hot
18. Serve immediately

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Full List of White-Bean Recipes

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