Creamed New Potatoes with Almond Milk Pressure Cooker Recipe

Creamed New Potatoes With Almond Milk Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 5- to 7-quart – Time: 6 minutes at HIGH pressure

• 3 pounds red potatoes (10 to 12), peeled and cut into 2-inch chunks
• sea salt
• ½ cup plain almond milk
• 3 tablespoons butter or Earth Balance (to make vegan)
• freshly ground black pepper

Method

1. Place the potatoes with a pinch or two of salt in a 5- to 7-quart pressure cooker 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. Close and lock the lid
4. Set the burner heat to high
5. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
6. Set a timer to cook for 6 minutes
7. In a saucepan or microwave-safe measuring cup, heat the almond milk until small bubbles appear around the edges
8. Remove the pot from the heat
9. Open the cooker with the Quick Release method
10. Be careful of the steam as you remove the lid
11. The potatoes should be soft and tender when pierced with the tip of a knife and still hold their shape
12. Drain in a colander
13. Return the potatoes to the pot and allow to dry a bit
14. Using a ricer, potato masher, or handheld electric mixer on low speed, mash the potatoes
15. Add the hot milk and butter
16. Beat to the desired consistency, very smooth or a bit chunky
17. Taste for salt and pepper
18. Serve immediately

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