Buttermilk Smashed Red Potatoes Pressure Cooker Recipe

Buttermilk Smashed Red Potatoes Pressure Cooker Recipe

Ingredients

Serves: 4 TO 6

Pressure Level: HIGH

Release: QUICK

Time: 13 minutes

• 2 pounds medium red potatoes, scrubbed
• 4 cups water
• salt and pepper
• 1 cup buttermilk, hot
• ¼ cup sour cream
• 2 tablespoons unsalted butter, cut into ¼-inch pieces
• 3 tablespoons minced fresh chives

Method

HIGH PRESSURE FOR 13 minutes: Place potatoes, water, and ½ teaspoon salt in pressure-cooker pot

1. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
2. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 13 minutes, adjusting heat as needed to maintain high pressure

QUICK RELEASE PRESSURE:

1. Remove pot from heat
2. Quick release pressure, then carefully remove lid, allowing steam to escape away from you
3. Before Serving:
4. Drain potatoes in colander and toss gently to remove excess water
5. Return drained potatoes to now-empty pot and mash coarsely with potato masher, leaving some larger chunks
6. Fold in ½ cup buttermilk, sour cream, butter, chives, ½ teaspoon salt, and ? teaspoon pepper
7. Before serving, fold in remaining ½ cup buttermilk as needed to adjust consistency

VARIATIONS

1. Smashed Red Potatoes with Garlic and Scallions
2. Add 5 peeled garlic cloves to pot with potatoes in step 1
3. Substitute 6 thinly sliced scallions and ¼ cup minced parsley for chives
4. Smashed Red Potatoes with Blue Cheese and Bacon
5. After draining potatoes in step 3, cook 3 slices finely chopped bacon in now-empty pot over medium-high heat until crisp, about 5 minutes; transfer to paper towel-lined plate
6. Off heat, return drained potatoes to pot, mash, and fold in remaining ingredients along with crisp bacon and ¼ cup crumbled blue cheese

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