Pressure Cooker Mashed Potatoes

By RoketJSquerl

1. If you want flavorful and buttery mashed potatoes, don’t forget to heat up the butter, garlic and milk before mixing it with the potatoes. The potatoes will absorb the flavors much better this way.

2. Not all potatoes are created equal. So, if you want fluffy mashed potatoes, stick with starchy potatoes like Russets or Yukon Golds. ?

3. Don’t mash the potatoes too aggressively as that will make the mashed potatoes gluey and unappetizing. So be careful if you’re using a food processor to mash the potatoes.

Ingredients

• 4 russet potatoes or 6 Yukon gold potatoes, peeled and quartered
• 1 cup water
• 100 ml milk
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 2 tablespoons grated Parmesan cheese
• Kosher salt & pepper to taste

Preparation

Step 1

Instructions
Fill the pressure cooker with 1 cup of water.
Place the steamer trivet in the pot and add quartered potatoes in the steamer trivet.
Close the lid. Cook in high pressure for 8 minutes with an Electric Pressure Cooker, then quick release.
While the potatoes are cooking, heat a small sauce pan over medium heat. Melt the butter and add the garlic. Add a pinch of kosher salt. Sauté the garlic for 1 to 2 minutes until fragrant and golden in color. Add the milk and deglaze the pan. Remove mixture from heat when it is hot.
Remove the lid. Mash the cooked potatoes in a medium mixing bowl with a potato masher. Add half of the garlic butter mixture to the bowl. Continue to mash, stir, and add the mixture until desired consistency. Add Parmesan cheese. Taste and season with salt and pepper.
Serve warm and EAT!

Instructions