The Thanksgiving issue of Food and Wine had an interesting article questioning the usefulness of high tech cooking gadget. Over the years, I have accumulated a kitchen full of gadgets, some useful, but many not. One of my favorites, and perhaps the most useful gadget in my kitchen, is the electric pressure cooker.
Until now, I have mostly used it for cooking chicken or making soups. But, the author of this article convinced me to try it for making mashed potatoes. The author claimed that she had perfect mashed potatoes by simply cubing up some potatoes, dropping them in with a little milk, and pressuring on high for 6 minutes- no preboiling required. After putting it to the test, Forrest informed me these were the best mashed potatoes he had ever eaten, because they tasted like potatoes.
Perfectly Pressured Mashed Potatoes
- 8 Yukon gold potatoes, washed and scrubbed
- 1/2 cup whole milk
- 3 tbsp butter
- 1/2 tsp salt
- freshly ground pepper
- Chop potatoes into cubes. Peel if desired. We like to leave the peel on for the additional nutrition.
- Place all ingredients in the pot of an electric pressure cooker.
- Set pressure to high for 6 minutes. (I allowed the pressure to release naturally, which may have provided additional cooking.)
- Mash potatoes using method of choice. I like to use my hand mixer because it’s quick.