Preparation time: 20 minutes
Cooking time: 5 minutes
Servings: 4
Ingredients:
4 medium Yukon gold or russet potatoes, cut into chunks
1 cup vegetable broth
4 garlic cloves, peeled, cut in half
1/4 cup fat free milk
1/2 cup light sour cream
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon snipped rosemary
Directions:
1. Combine the potato, broth and garlic in the pressure cooker.
2. Close the lid and lock. Cook for 5 minutes at high pressure. At the end of the cooking time, quick release the pressure.
3. Open the lid carefully and mash the potatoes using a masher or electric blender.
4. Add the milk, sour cream, salt, pepper and rosemary. Stir to combine. Serve.