Simple Garlic Mashed Potatoes 4 Qt Pressure Cooker Recipes

PRESSURE COOKER MASHED POTATOES

Steps:

• Bring water to a boil in a pressure cooker over high heat. When water is boiling, add potatoes. Seal lid and bring cooker up to high pressure. Reduce heat to low, maintaining high pressure, and cook for 30 minutes.
• Use quick-release method to lower the pressure. Drain potatoes and return them to pressure cooker. Add butter and milk and cover pressure cooker with lid for 5 minutes, allowing the heat from the potatoes to melt the butter and warm the milk.
• Remove lid. Season with kosher salt and white pepper, and use a hand masher to mash potatoes until lumps are mostly gone. Transfer to a bowl and serve hot.

PRESSURE COOKER MASHED POTATOES

Steps:

• Pressure Cook Potatoes: Fill the pressure cooker with 1 cup (250ml) of cold water. Place the steamer basket in the pot, then add quartered potatoes in the steamer basket. Close the lid, then turn Venting Knob to Sealing Position. Pressure cook in High Pressure for 8 minutes + Quick Release.
• Make Butter Garlic Mixture: 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.
• Mash Potatoes & Serve: Open the lid carefully. Mash the pressure 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 enjoy~

GARLIC MASHED POTATOES

Steps:

• Bring a large pot of water to boil; add potatoes, and boil until soft, about 20 to 25 minutes. Drain, and place in a large bowl.
• Combine potatoes with milk, butter, garlic, salt, and pepper. Mix with an electric mixer or potato masher to your desired consistency. Sprinkle with sesame seeds.

SIMPLE GARLIC MASHED POTATOES - 4-QT. PRESSURE COOKER

Steps:

• Place a trivet in the bottom of a 4-quart or larger pressure cooker. Add water and potatoes.
• Secure lid and over high heat reach high pressure. Adjust heat to stabilize pressure. Time from moment high pressure has been reached, cooking for 8-10 minutes. (Check at 8 minutes; if not done, recover and bring up to pressure for additional time.).
• Remove from heat and allow pressure to drop naturally, per your p.c. manual.
• Drain potatoes into a colander and let stand for a minute to dry excess moisture.
• Put potatoes through a potato ricer, food mill, or mash with a potato masher and transfer to a warmed serving dish.
• Add warmed milk, 1/4 cup at a time, while beating, until the potatoes are creamy.
• Add garlic and butter and beat until blended.
• Season with salt and pepper to taste.

INSTANT POT GARLIC PARMESAN MASHED POTATOES

Steps:

• Set a wire rack or steamer trivet inside the bowl of a 6-quart or larger Instant Pot. Place the whole potatoes on top of the rack in a single layer, as best as possible. Pour in the water. Lock the lid and set the valve to seal. Set the cook time at high pressure for 20 minutes. Allow the pressure to naturally release for 10 minutes before manually releasing any residual steam.
• Carefully open the lid and remove the potatoes and rack onto a plate; set aside. Drain the water and return the bowl to the Instant Pot. Set to sauté and once the bowl is dry, add the butter and garlic. Cook, stirring often, until the butter has melted and the garlic has begun to brown. Stir in the milk and cook until the milk has warmed through.
• Turn off the pressure cooker and add the potatoes back into the pot with the warmed milk and garlic. Using a potato masher, mash the potatoes until smooth. Stir in the salt, garlic powder, pepper and parmesan. Give it a taste and adjust seasonings accordingly. Serve warm with the chives on top for garnish.