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Recipe Category: Vegetables
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Potato Cauliflower Mash Pressure Cooker Recipe
Ingredients
SERVES 6 – Cooker: 5- to 7-quart – Time: 7 minutes at HIGH pressure
- 1¾ pounds russet potatoes (2 very large or 3 medium), peeled and cut into 1½-inch chunks
- 1 head cauliflower, cut into large florets
- 2 tablespoons butter
- ½ teaspoon salt, or to taste
- 1/8 teaspoon freshly ground white pepper
- ½ cup buttermilk, or as needed
Method
- Place the potatoes in a 5- to 7-quart pressure cooker pot and fill with water to cover
- Top with the cauliflower
- It’s okay if the cauliflower isn’t covered all the way
- 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 7 minutes
- Remove the pot from the heat
- Open the cooker with the Quick Release method
- 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 and remove to a deep bowl
- Add the butter, salt, and pepper
- Using a handheld electric mixer or stand mixer (use the paddle attachment), mix on low speed until the potatoes and cauliflower are smooth
- Add the buttermilk and incorporate it on low speed
- Whip the potatoes for about 2 minutes (for a stand mixer, change to the whisk attachment to do this)
- If the potatoes are too stiff for your taste, add more buttermilk 2 tablespoons at a time
- Taste and adjust the seasonings if desired
- Serve immediately
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