Mashed Potatoes
Perfectly creamy and smooth to add as a side dish.
This recipe will give you the old-fashioned taste of mashed potatoes. This classic recipe is made with Idaho potatoes and milk, buttered butter, optionally garlic, and makes for a great holiday dish.
Ingredients
- 5 potatoes
- 1 cup Water
- 1 clove garlic, squashed
- 3/4 cup Milk
- 1/4 cup Olive oil
Step 1
Scrub potatoes and peel them if desired. (Note; the peel adds texture and contains lots of the nutrients.)
Step 2
Cut potatoes into 6 pieces.
Step 3
Place on the Silicone Basket in the Pressure Cooker.
Step 4
Pour in the water and add the garlic.
Step 5
Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen)
Step 6
Once at pressure, turn down the heat and cook for 6 minutes.
Step 7
Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few seconds.
Step 8
Remove the potatoes using basket and pour out the water.
Step 9
Add potatoes back into the Pressure Cooker (with the garlic if you like garlicky spuds).
Step 10
On low- medium heat, heat through for 1-2 minutes to dry out the potatoes.
Step 11
Mash to your desired texture, slowly adding the oil and milk.
Step 12
Season with salt and pepper and serve.
Chef’s Tips
The perfect side dish with any stew.
Homemade Mashed Potatoes
Ingredients
- 5 potatoes
- 1 cup Water
- 1 clove garlic, (squashed)
- 3/4 cup Milk
- 1/4 cup Olive oil
Instructions
- Scrub potatoes and peel them if desired. (Note; the peel adds texture and contains lots of the nutrients.)
- Cut potatoes into 6 pieces.
- Place on the Silicone Basket in the Pressure Cooker.
- Pour in the water and add the garlic.
- Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen)
- Once at pressure, turn down the heat and cook for 6 minutes.
- Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few seconds.
- Remove the potatoes using basket and pour out the water.
- Add potatoes back into the Pressure Cooker (with the garlic if you like garlicky spuds).
- On low- medium heat, heat through for 1-2 minutes to dry out the potatoes.
- Mash to your desired texture, slowly adding the oil and milk.
- Season with salt and pepper and serve.
Notes
