Mashed Potatoes
SERVES: 4 TO 6
PRESSURE LEVEL: HIGH
RELEASE: QUICK
TOTAL TIME: ABOUT 25 MINUTES
TIME UNDER PRESSURE: 8 MINUTES
WHY THIS RECIPE WORKS It’s all too common for mashed potatoes to turn out pasty, gluey, or dry. We wanted ultrasmooth, creamy, yet light and fluffy mashed potatoes with a hint of richness. Plus, we didn’t want to spend a lot of time or effort putting this simple side together. It took no time to bring the pressure-cooker pot with 2 pounds of russets and 1 cup of water up to high pressure, and after 8 minutes of cooking we quick released the pressure and drained the potatoes. Because russets are starchy, we found it important, even after draining the potatoes in a colander, to quickly cook off any excess water on the potatoes prior to mashing them or else they turned out gluey. Depending on the age of the potatoes, we found the amount of half-and-half necessary varied, so we folded in ⅔ cup after adding the butter, then seasoned the potatoes, and added more dairy as needed just before serving to loosen them up. See the step shot and Troubleshooting that follows the recipe.
INGREDIENTS
|
2 |
pounds russet potatoes, peeled and sliced ½ inch thick |
|
1 |
cup water |
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Salt and pepper |
|
|
8 |
tablespoons unsalted butter, melted |
|
1 |
cup half-and-half, hot |
1. HIGH PRESSURE FOR 8 MINUTES: Place potatoes, water, and ½ teaspoon salt in pressure-cooker pot. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 8 minutes, adjusting heat as needed to maintain high pressure.
2. QUICK RELEASE PRESSURE: Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you.
3. BEFORE SERVING: Drain potatoes in colander and toss gently to remove excess water. Return drained potatoes to now-empty pot and cook over medium heat, stirring often, until all excess water has evaporated, about 1 minute. Off heat, mash with potato masher until smooth. Gently fold in melted butter. Gently fold in ⅔ cup half-and-half and season with salt and pepper to taste. Before serving, fold in remaining ⅓ cup half-and-half as needed to adjust consistency.
VARIATIONS
Pesto Mashed Potatoes
Substitute ½ cup pesto for butter.
Garlicky Mashed Potatoes
Add 10 peeled garlic cloves to pot with potatoes in step 1. Mash cooked garlic with potatoes in step 3.