Pressure Cooker Mashed Potatoes

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
Ingredients

  • 8 Yukon gold potatoes, washed and scrubbed
  • 1/2 cup whole milk
  • 3 tbsp butter
  • 1/2 tsp salt
  • freshly ground pepper

Directions

  1. Chop potatoes into cubes.  Peel if desired.  We like to leave the peel on for the additional nutrition.
  2. Place all ingredients in the pot of an electric pressure cooker.
  3. Set pressure to high for 6 minutes.  (I allowed the pressure to release naturally, which may have provided additional cooking.)
  4. Mash potatoes using method of choice.  I like to use my hand mixer because it’s quick.
  5. Enjoy!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s