Recipe Category: Potato
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Ingredients
SERVES 6 – Cooker: 5- to 7-quart – Time: 6 minutes at HIGH pressure
- 3 pounds Yukon Gold potatoes (10 to 12), peeled, cut into 2-inch chunks, and rinsed
- 6 cloves garlic, peeled
- ¾ cup milk or potato cooking water
- 3 to 5 tablespoons butter
- sea salt and a few grinds black pepper
Method
- Place the potatoes and garlic in a 5- to 7-quart pressure cooker and fill with water to cover
- It is okay if a few edges of the potatoes are peeking up out of the water
- 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
- In a saucepan or microwave-safe measuring cup, heat the milk until small bubbles appear around the edges
- 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
- You can leave the potatoes in the pot or remove to a deep serving bowl
- Using a ricer, mash the potatoes
- Add the hot milk and butter and beat to the desired consistency, very smooth or a bit chunky
- Taste for salt and pepper
- Serve immediately
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