Pressure Cooker Mashed Potatoes & Gravy Recipe

By RoketJSquerl

Ingredients

• 2 pounds of Russet potatoes
• 2 cups (1 - 15 oz. can) chicken broth
• 2 teaspoons Chicken Base
• 1/2 teaspoon baking soda
• 2 tablespoons dry vermouth, sherry or white wine
• 1 teaspoon Unflavored Gelatin (optional) OR
• 1 tablespoon butter (optional) (DO NOT substitute margarine)
• 1 – 1 1/4 cups of milk, half and half or cream
• 1 level tablespoon of Potato Starch or Potato Starch Flour
• Salt and pepper to taste (if needed)

Details

Servings 3
Preparation time 9mins
Cooking time 25mins
Adapted from epressurecooker.com

Preparation

Step 1

INSTRUCTIONS
Peel and wash 2 pounds of potatoes.
To the pressure cooker pot, add ½ teaspoon baking soda, 2 teaspoons chicken base, and 2 tablespoons of dry vermouth, sherry or white wine. Optional: If you don't have a Cuisinart pressure cooker, or you live at altitude, I recommend you add either 1 teaspoon unflavored gelatin or 1 tablespoon butter.
Reserve ¼ cup of the chicken broth and add the rest to the pressure cooker pot, stirring to incorporate.
Add the trivet or vegetable steamer to the pot.
Cut the potatoes into pieces approximately ¾" to 1" thick. Larger pieces can be cut in half.
Starting in the middle, and working your way evenly around, place the potatoes on top of the trivet or vegetable steamer, one layer deep, taking care not to tip the contents into the cooking broth. Lock the cooker lid and pressure cook at HIGH PRESSURE for 6 minutes using QUICK PRESSURE RELEASE.
Once pressure has been reached and the timer starts, warm the milk (and any butter) over low heat in a small saucepan, stirring periodically. Do not allow the milk to boil over: if needed, temporarily remove from the heat until the potatoes are ready.
When the timer beeps, switch the machine off and move the pressure valve to force pressure release. Unlock the lid and hold it over the pot at an angle to let any hot broth fall back in. Transfer the potatoes into a bowl or container. Change the pressure cooker to BROWNING and hit START to re-heat the broth.
While the potatoes are still steaming hot, use either a potato masher or a potato ricer to mash them. Add salt, if needed.
Add small amounts of the hot milk at a time to the potatoes, carefully stirring into the potatoes until the desired consistency is reached.
Add 1 level tablespoon of potato starch to the ¼ cup of reserved broth, stirring to incorporate into a slurry.
Using your whisk, begin stirring the hot broth before slowly pouring the potato starch slurry into it. Keep stirring vigorously, adding a small amount of slurry at a time, and using the whisk to incorporate it into the gravy. It should thicken up fairly quickly. Once it thickens, turn the pressure cooker off and remove the pot from the pressure cooker. Serve immediately.

MASHED POTATO TIP: Pressure cookers do a great job cooking starches like rice and potatoes because they direct a great deal of energy so efficiently that they can cook them quickly and evenly, using just a small amount of water. The potatoes will be even lighter if you use a trivet or vegetable steamer to raise them above the cooking liquid (so they are pressure steamed). The less liquid they absorb while cooking, the more liquid the starch molecules can absorb when you add the milk. The potatoes will absorb even more milk (and be lighter and creamier) if everything is combined hot: mash your potatoes while hot, heat the milk and butter before adding them to the potatoes and combine everything while piping hot for best results.