Buttermilk Smashed Red Potatoes
SERVES: 4 TO 6
PRESSURE LEVEL: HIGH
RELEASE: QUICK
TOTAL TIME: ABOUT 30 MINUTES
TIME UNDER PRESSURE: 13 MINUTES
WHY THIS RECIPE WORKS For a country-style potato side dish, we started with red potatoes. Leaving the peels on kept the prep simple and helped lend the right rustic feel to the final dish. We also found we could put potatoes ranging from 2 to 3 inches in diameter whole into the pressure cooker; potatoes larger than that we simply halved. After 12 minutes under pressure, we drained the potatoes, returned them to the pot, and mashed them. We made sure to leave a few larger chunks intact. With its hint of sourness, a cup of buttermilk took the dish in the right direction, while sour cream ramped up the richness without making the texture pasty. Chopped chives added good color and a touch of freshness. See the step shot and Troubleshooting that follows the recipe.
INGREDIENTS
|
2 |
pounds medium red potatoes, scrubbed |
|
4 |
cups water |
|
Salt and pepper |
|
|
1 |
cup buttermilk, hot |
|
¼ |
cup sour cream |
|
2 |
tablespoons unsalted butter, cut into ¼-inch pieces |
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3 |
tablespoons minced fresh chives |
1. HIGH PRESSURE FOR 13 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 13 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 mash coarsely with potato masher, leaving some larger chunks. Fold in ½ cup buttermilk, sour cream, butter, chives, ½ teaspoon salt, and ⅛ teaspoon pepper. Before serving, fold in remaining ½ cup buttermilk as needed to adjust consistency.
VARIATIONS
Smashed Red Potatoes with Garlic and Scallions
Add 5 peeled garlic cloves to pot with potatoes in step 1. Substitute 6 thinly sliced scallions and ¼ cup minced parsley for chives.
Smashed Red Potatoes with Blue Cheese and Bacon
After draining potatoes in step 3, cook 3 slices finely chopped bacon in now-empty pot over medium-high heat until crisp, about 5 minutes; transfer to paper towel–lined plate. Off heat, return drained potatoes to pot, mash, and fold in remaining ingredients along with crisp bacon and ¼ cup crumbled blue cheese.