Mashed Cauliflower

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Mashed Potatoes Pressure Cooker

Mashed Potatoes Pressure Cooker

Ingredients

Serves: 4 TO 6

Pressure Level: HIGH

Release: QUICK

Time: 8 minutes

  • 2 pounds russet potatoes, peeled and sliced ½ inch thick
  • 1 cup water
  • salt and pepper
  • 8 tablespoons unsalted butter, melted
  • 1 cup half-and-half, hot

Method

HIGH PRESSURE FOR 8 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 8 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 cook over medium heat, stirring often, until all excess water has evaporated, about 1 minute
  6. Off heat, mash with potato masher until smooth
  7. Gently fold in melted butter
  8. Gently fold in ? cup half-and-half and season with salt and pepper to taste
  9. Before serving, fold in remaining ? cup half-and-half as needed to adjust consistency

VARIATIONS

  1. Pesto Mashed Potatoes
  2. Substitute ½ cup pesto for butter
  3. Garlicky Mashed Potatoes
  4. Add 10 peeled garlic cloves to pot with potatoes in step 1
  5. Mash cooked garlic with potatoes in step 3

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