Winter Root Mash Pressure Cooker Recipe

Winter Root Mash Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 5- to 7-quart – Time: 5 minutes at HIGH pressure

• 1 pound sweet potatoes, peeled and cut into 1-inch chunks
• 1 pound Yukon Gold potatoes, peeled and cut into 1-inch chunks
• 1 pound red potatoes, peeled and cut into 1-inch chunks
• ½ pound celery root (celeriac), peeled and cut into 1-inch chunks
• ½ pound rutabaga or turnips, peeled and cut into 1-inch chunks
• 3 cloves garlic, peeled
• 3 cups water
• pinch or two sea salt, plus more to taste
• ¼ cup (½ stick) unsalted butter, cut into pats
• 1 cup plain Greek yogurt
• ½ cup grated Parmesan cheese
• 3 tablespoons minced fresh chives, for garnish

Method

1. Place all the roots and garlic cloves in a 5- to 7-quart pressure cooker and add the water
2. Sprinkle with the salt
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 5 minutes
7. Remove the pot from the heat
8. Open the cooker with the Quick Release method
9. Be careful of the steam as you remove the lid
10. The roots should be soft and tender when pierced with the tip of a knife and hold their shape
11. Drain in a colander, reserving 1 cup of the cooking water
12. Puree the roots, either in a food processor or by returning them to the pot and using an immersion blender or handheld electric mixer
13. Add the butter and yogurt, and slowly add some of the reserved cooking water
14. Beat until the desired consistency, either very smooth or a bit chunky (smashed)
15. The more of the reserved cooking water you add, the creamier the puree will be
16. Season to taste with salt and pepper
17. Stir in the Parmesan and serve immediately sprinkled with the chives
18. Pass the pepper mill

Full List of Vegetables Recipes
Full List of Mash Recipes