Simple Garlic Mashed Potatoes 4 Qt Pressure Cooker Recipes

After years of adjusting, learning from failures, and sorting through advice from others that turned out to be good or bad, I finally have a great recipe that people flip over. The two biggest tips I've learned in making these is to heat the milk and butter before mashing in, and to use a hand masher as opposed to an electric mixer. Using these methods, I have NEVER had the potatoes come out pasty or soupy, always super-fluffy with just enough body.

Provided by wayl0n

Categories     Side Dish     Vegetables

Time 55m

Yield 6

Number Of Ingredients 6

• Ingredients

Nutrition Facts : Calories 289.6 calories, Carbohydrate 48.9 g, Cholesterol 22.4 mg, Fat 8.5 g, Fiber 3.5 g, Protein 6.4 g, SaturatedFat 5.3 g, Sodium 719.4 mg, Sugar 2.6 g

10 minutes to prep this super easy pressure cooker mashed potatoes. Butter garlic smashed potatoes sprinkled with cheese and pepper, so fluffy and creamy. Don't save it for just thanksgiving!

Provided by Amy + Jacky

Categories     Dinner     Lunch     Side Dish

Time 25m

Number Of Ingredients 7

• Ingredients

Nutrition Facts : Calories 306 kcal, Carbohydrate 53 g, Protein 8 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 70 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

Entered for safe-keeping, from Kuhn Rikon's "Quick Cuisine. If you want a more robust garlic flavor, roast one head of garlic, drizzled with olive oil and wrapped with foil, in a 350-degree-F oven for 45 minutes. Use a potato ricer, food mill or potato masher, or even a fork to mash, but do not use a food processor, as the potatoes will become "gluey". The smallest size pressure cooker K-R recommends for this recipe is 4-quarts. The benefit of the p.c. is getting steamed potatoes, keeping more of the nutrients than if you boiled or microwaved the potatoes. Of course, you can gussy up these mashed potatoes to your heart's content. Yukon Gold, or other waxy potatoes recommended for boiling, do not absorb as much water and result in a more flavorful end product, but can be difficult to obtain a really smooth texture without turning them to glue (but they're great for "lumpy" mashed potatoes). Idaho and russet potatoes have a mealier texture that lends to a smoother texture, if that is desired. (It's a waste of money to use new potatoes for this recipe.) This recipe was developed for a 15 psi p.c. As always, check your p.c. manual for its suggested cooking time. Do not use a quick release method for potatoes.

Provided by KateL

Categories     Mashed Potatoes

Time 18m

Yield 6-8 serving(s)

Number Of Ingredients 7

• Ingredients

Nutrition Facts : Calories 315.4, Fat 8.7, SaturatedFat 5.4, Cholesterol 23.2, Sodium 96.7, Carbohydrate 54.2, Fiber 6.7, Sugar 2.4, Protein 6.9