Creamy Mashed Potatoes Pressure Cooker Recipe

Creamy Mashed Potatoes Pressure Cooker Recipe

Ingredients

SERVES 6 to 8 – Cooker: 5- to 7-quart – Time: 8 minutes at HIGH pressure

• 3 pounds russet potatoes, peeled and quartered
• 1½ teaspoons salt, or to taste
• 6 tablespoons (¾ stick) butter, at room temperature
• 1 cup warm heavy cream, organic preferred
• 1 cup warm whole milk
• freshly ground white pepper

Method

1. Place the potatoes 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. 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 8 minutes
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. You can leave the potatoes in the pot or transfer to a deep serving bowl
14. Using a ricer, potato masher, or handheld electric mixer on low speed, mash the potatoes, gradually adding the butter pieces, then ¾ cup of the warm cream, ¾ cup of the warm milk, and white pepper to taste
15. Adjust the consistency with the remaining cream and milk as needed
16. Serve immediately

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