Today’s post is a guest post from Frieda, Frieda Loves Bread. Frieda has wonderful step by step photo tutorials on her site that will help you make fabulous dishes, desserts, and my favorite, her breads and rolls. Frieda is also the person who inspired me to buy a pressure cooker. Today’s she’s sharing how to make creamy mashed potatoes faster, easier and better tasting cooked in the pressure cooker.
One of the very first foods I learned to cook in the pressure cooker was potatoes. My mom used her stove top pressure cooker every Sunday, making my dad’s favorite pot roast or fried chicken with mashed potatoes and gravy.
One day, the mashed potatoes tasted different. They didn’t taste as fresh and were kind of bland. My mom admitted that she had boiled the potatoes instead of using the pressure cooker. We all agreed that we would use the pressure cooker for our potatoes from then on as it was faster, easier and yes, it tasted better!
For simple, perfect, mashed potatoes, start with two pounds of peeled and cubed Idaho Russet potatoes. This is about 6-7 medium sized potatoes. Quarter your potatoes and try to keep them uniform in size to cook evenly.
I am using my Cuisinart Electric pressure cooker for this recipe. 1 cup of water is added to the potatoes. Although it is not necessary, I like to use the metal rack included to keep the potatoes from sitting in the water while cooking.
Cover the cooker. Set the pressure to HIGH and the timer to 6 minutes. When cooking vegetables, it is always best to under cook, then allow additional time to steam, to avoid overcooking.
When the timer beeps, use the Quick Pressure Release method to release the steam. Test the potatoes for doneness. A fork should go through easily.
On the stove or in the microwave, warm your milk and butter. Doing this will help keep your potatoes hot.
Put your hot potatoes into your mixer bowl and use the whisk attachment. On medium speed, beat the potatoes until no lumps are visible.
Keep the mixer running and slowly pour in the hot milk/butter mixture. At first, it will seem really runny, but it will thicken up to a creamy consistency.
Salt and pepper to taste.
TIP: If you need to keep your potatoes warm for a few hours, transfer them to a crock pot, cover and set on WARM.
Now you can enjoy fast, easy, simple and great tasting mashed potatoes for any meal!
Creamy Mashed Potatoes in the Pressure Cooker
- 2 lbs. Idaho Russet potatoes, peeled and quartered
- 1 cup water
- 2/3 cup whole milk*
- 4 tablespoons butter (1/2 stick)
Place peeled and quartered potatoes into the steamer basket or on metal trivet of your pressure cooker. Add water to your potatoes. Pressure cook on HIGH for 5-7 minutes, using the quick release method for electric pressure cookers.
In a small saucepan, warm the milk and butter, till butter is melted.
Put hot, cooked potatoes into the bowl of an electric mixer and use the whisk attachment. Mix on medium speed until you do not see any large lumps.
While mixing, slowly pour the hot milk and butter mixture. At first, the potatoes will seem runny, but they will thicken in a minute or two.
Experiment with using buttermilk, sour cream, or cream cheese, all at room temperature in place of part of the milk.
Thanks so much Frieda for guest posting! I plan on making mashed potatoes this way from now on.
More Pressure Cooking Recipes from Frieda Loves Bread:
BBQ Chicken: Frozen to Fabulous in 12 minutes
Roasted Baby Red Potatoes
Fresh Pumpkin Puree
Roast Beef Dinner
Electric Pressure Cooking: Step One
Electric Pressure Cooking: Step Two (Making a Beef Broth)