Mashed potatoes are easy to make, but they can be tricky to get right.
If you are boiling potatoes and leave them in large pieces they take a long time to cook. If you cut them small, they cook faster but can get a little water logged.
Pressure cooking potatoes has several advantages: First, you don’t have to do much cutting, quarters is all that’s required. Second, since there isn’t any soaking at all you don’t risk a watery spud as cooking with steam actually keeps the potatoes drier, not to mention and the added time savings.
We had some fun with this super fast pressure cooker recipe. Here’s what we did:
Use the pressure cooker steamer basket
Like most vegetables cooked in a pressure cooker, you’ll want to use the steamer rack or basket. This allows the steam to reach the potatoes, but keeps the them out of the water in the bottom. We used the basket that came with our pressure cooker, but you could use any metal steamer you have around, as long as it elevates the vegetables above the water line.
This basic mashed potato recipe is super easy and you will have no problem adapting it in your own favorite way. Just like normal water-in-pot mashed potatoes, you first cook, then mash, and finally add the “extras” like cream, buttermilk, butter, sage, garlic, cheddar cheese etc. We like our mashed potatoes with the skin (extra nutrition/flavor), and cooked with garlic, but you really could make them any way you want.
Step 1. Wash (we like to leave the skins on)
Step 2. Cut into quarters and place the potatoes in the steamer basket
Step 3: Add 1 cup water to the pressure cooker
Step 4: Pressure cook for 6 minutes at high pressure, then follow the instructions for natural release
Step 5: Mash, then add your favorite toppings, then maybe mash again
Looking for a standard recipe for mashed potatoes?
Here’s our favorite at The Pioneer Woman Cooks
“I was 32 when I started cooking; up until then, I just ate.” ~Julia Child
Why learn pressure cooking?
It’s 7 pm. The end of the work day stomach rumbles…
In one hand, a take out menu. In the other hand, the refrigerator door…its contents staring back almost as blankly as we are towards them. We want a homemade meal, but also want something quick and simple to make.
1. Simple and quick recipes requiring basic skills to become proficient in the kitchen.
2. Quality ingredients, not necessarily 100% organic, but meals without artificials and chemistry class additives.
3. To understand more of the story of our food and take small steps towards self-reliance.
It’s true, there are many benefits to pressure cooking: the time savings, the taste, a small step towards self-reliance, sustainability… but the real benefit is in what we learn as we redefine our relationship with food. Good food can be fast. Good food can be easy.
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