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Recipe Category: Potato
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Mashed Potatoes For A Crowd Pressure Cooker Recipe
Ingredients
SERVES 10 – Cooker: 7- to 8-quart – Time: 6 minutes at HIGH pressure
- 5 pounds russet potatoes, peeled and cut into 2-inch chunks
- 2 teaspoons salt
- 1½ cups half-and-half
- ½ cup (1 stick) unsalted butter, cut into pieces, at room temperature
- few grinds white pepper
Method
- Place the potatoes in a 7- to 8-quart pressure cooker pot and fill with water to cover
- It is okay if a few edges of the potatoes are peeking up out of the water
- Sprinkle with the salt
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 6 minutes
- Remove the pot from the heat
- Open the cooker with the Natural Release method; let stand for 15 minutes
- Be careful of the steam as you remove the lid
- The potatoes should be soft and tender when pierced with the tip of a knife and still hold their shape
- Drain in a colander
- Set the ricer over the pot and pass the potatoes through in batches
- Gradually add the half-and-half and butter, beating with a large spoon or rubber spatula to the desired consistency
- Taste for salt and white pepper
- Serve immediately
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