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Pressure-Cooked Garlic Mashed Taters

Most of you probably have your own method of making mashed potatoes, but you can save time and intensify flavor by using a pressure cooker to make mashers.  Use small yellow finn or red potatoes and leave the skins on to increase the nutrient value.  Serve with Pepper-Crusted Seared Ahi or Nori Wrapped Wasabi Salmon.  No.  I mean it.  Do it.

6-8 yellow finn or red
potatoes (about 2 pounds)
1 cup water
1/2 teaspoon sea salt
5 cloves garlic, peeled and left whole
2-4 tablespoons milk or half & half
2-3 tablespoons butter
salt and pepper to taste

Wash and scrub potatoes and cut each in half, quarter if large.  Put potatoes in the
pressure cooker, fill with water to the height of the potatoes.  Add salt and garlic.  Secure lid.  

Bring heat up until pressure comes up.  Lower heat slightly and pressure cook for 10 minutes.  Allow pressure to come down or run cool water over top of pot until pressure comes down.  Add milk, butter, and salt and pepper to hot potatoes and whip with an electric hand mixer until smooth.

Preparation time:  15-20 minutes
Makes 4 servings


For instructions on how to use this kitchen wonder see How to Operate a Pressure Cooker.



9 Comments:

Sarah Kingston
I absolutely love mashed taters, but have never been able to stand behind not peeling them, even when my better judgment is telling me that's where the nutrients are! I don't peel them for any other application, but mashed, I just find the pieces of peel so unappealing. But, I still want to give it another go. One of Lorna Sass's books says that pressure cooking them really tenderizes the peels. Have you found the same to be true?
October 20, 2010, 5:56 pm

Bea Fetzer
This makes me want to buy a pressure cooker. Mashed potatoes make up a good third of what I eat for dinner on cold fall and winter nights. I love to make them with butter, salt, garlic, and fresh rosemary.
October 20, 2010, 6:37 pm

Nancy Nolan
My mother always made her mashed potatoes in her pressure cooker. (popcorn too!) I'm now inspired to dust it off and put it to good use! This cooker is circa 1940. Please instruct the correct use of the little bobble thingy... When do I remove it from the pressure valve? As I remember, she didn't always use it at all? Thank you!
October 20, 2010, 10:34 pm

Lizz Brooks
Love mashed potatoes! I don't eat them often but when I do I really 'guild the lily' by adding garlic, onion powder, cream cheese and herbs from the garden such as thyme and rosemary. Yum!
October 20, 2010, 10:45 pm

Laura Pazzaglia
Mooom! Mom! Ma! I love the video and a great way to show how quickly pressure cookers of all types work. I pressure cooke the potatoes whole, then delicately take the skins away with a fork when they are piping hot - it comes off really easily! I do, however, leave the skin on for all other applications - including oven-roasted. yum! Gald to have discovered your website! Laura http://www.hippressurecooking.com making pressure cookers hip again, one recipe at a time!
October 21, 2010, 12:41 am

Bunny Fong
I do leave the skins on and add garlic and nutmeg. yum.
October 21, 2010, 10:53 am

Cynthia Lair
Pressure cooker does make skins more tender than boiling. Also important to use something like yellow finn which naturally has a more tender skin than russet. Nancy - hard to give instructions about pc without seeing it. Usually on the old models you don't remove the part that moves when it is up to pressure. Anyone else have one of these?
October 21, 2010, 3:15 pm

Lynette Pettibone
You leave the rocker thingy off to start and add it on after a steady stream of steam escapes for about 30 seconds. Once it's rocking, that's how you know the pressure is up. I still have an instruction booklet for my 50's model!
October 24, 2010, 4:22 pm

Jaydee Jaydee
These topics are so confusing but this hepeld me get the job done.
January 10, 2012, 8:49 pm

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