Mashed Potatoes Pressure Cooker
Garlic Mashed Potatoes
MASHED POTATOES
INGREDIENTS
5-8 medium potatoes (any kind)
2 cup chicken stock or broth
6 cloves garlic, peeled and cut in half
1 teaspoon coarse rock salt
⅓ cup (100 ml) full cream or milk additional or 1/2 cup non-dairy milk
1/4 cup chopped parsley or other herbs such as thyme, tarragon,
salt and pepper to taste
INSTRUCTIONS
Wash and scrub your potatoes well, even though you are taking the skin off
Place the washed potatoes in the pressure cooker, with the largest potatoes in the bottom and the smaller on top, and add the stock. Then, put the salt on top (it will melt and combine with the water during cooking). Never put salt in direct contact with a cold stainless steel pressure cooker as it may discolor the metal.
STEP 2
Close and lock the lid of the pressure cooker. Cook for 10 minutes at high pressure in PPCXL Soup/Stew Default is = 10 Min once done use QR Method open the cooker by releasing the pressure through the valve and add all other ingredients except milk and or creme
STEP 3
Transfer potatoes to mixing bowl, reserving the cooking water, while they are as hot as you can handle, remove the skins (or leave them on if you prefer). Begin mashing with a potato masher and add two tablespoons of cooking water. Transfer potatoes to PPCXL then set it to Soup/Stew Default is = 10 Min cook for another 8 Min once done use QR Method
STEP 4
Then two tablespoons of cream. Continue adding and mashing using potatoes masher until you have reached the desired consistency which is up to you- Taste before adding additional salt as they might already be salty enough! Then, add any additional salt and pepper to taste
