Mashed Cauliflower

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