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.
My Private Note
Units: US | Metric
- 1Place a trivet in the bottom of a 4-quart or larger pressure cooker. Add water and potatoes.
- 2Secure 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.).
- 3Remove from heat and allow pressure to drop naturally, per your p.c. manual.
- 4Drain potatoes into a colander and let stand for a minute to dry excess moisture.
- 5Put potatoes through a potato ricer, food mill, or mash with a potato masher and transfer to a warmed serving dish.
- 6Add warmed milk, 1/4 cup at a time, while beating, until the potatoes are creamy.
- 7Add garlic and butter and beat until blended.
- 8Season with salt and pepper to taste.
Browse Our Top Mashed Potatoes Recipes
You Might Also Like...View All Mashed Potatoes Recipes
Nutritional Facts for Simple Garlic Mashed Potatoes - 4-Qt. Pressure Cooker
Serving Size: 1 (272 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 315.3
- Calories from Fat 78
- Total Fat 8.6 g
- Saturated Fat 5.4 g
- Cholesterol 23.1 mg
- Sodium 96.7 mg
- Total Carbohydrate 54.1 g
- Dietary Fiber 6.6 g
- Sugars 2.3 g
- Protein 6.9 g