Baby Mashed Potatoes Pressure Cooker Recipe

Recipe Category: Pressure-Cooker

Baby Mashed Potatoes Pressure Cooker Recipe

Ingredients

Makes 3 to 4 cups or 24 to 32 (1-ounce) ice-cube tray servings – Cooker: 4- to 7-quart – Time: 6 minutes at HIGH pressure

  • 2 large or 4 medium russet potatoes (about 1½ pounds total), peeled and cut into 1-inch chunks
  • about ½ to 2/3 cup milk
  • 2 tablespoons butter, at room temperature
  • pinch white pepper

Method

  1. Place the potatoes in a 4- to 7-quart pressure cooker and fill with water to cover
  2. It is okay if a few edges of the potatoes are peeking up out of the water
  3. Close and lock the lid
  4. Set the burner heat to high
  5. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  6. Set a timer to cook for 6 minutes
  7. In a separate saucepan or microwave measuring cup, heat the milk until small bubbles appear around the edges
  8. Remove the pot from the heat
  9. Open the cooker with the Natural Release method; let stand for 10 minutes
  10. Be careful of the steam as you remove the lid
  11. The potatoes should be soft and tender when pierced with the tip of a knife and hold their shape a bit
  12. Drain in a colander and return to the pot or place in a deep bowl
  13. Use a potato masher, fork, or handheld electric mixer or immersion blender on low speed to mash the potato and butter together until smooth, drizzling in the hot milk as needed
  14. Taste for salt and pepper
  15. Use or let cool completely and store in the refrigerator for 1 to 2 days or the freezer up to 3 months
  16. Baby Mashed Potatoes and Turnips: Add a small turnip for each potato; peel and cut into chunks
  17. Pressure cook with the potatoes and continue as directed
  18. Baby Mashed Potatoes and Carrots: Add 1 large carrot, peeled and cut into chunks
  19. Pressure cook with the potatoes and continue as directed
  20. This is excellent mashed with 3½ to 4 ounces steamed salmon fillet

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