PRESSURE COOKER LOADED SMASHED POTATOES
Delicious "loaded" mashed potatoes made in my new pressure cooker! Super-quick, super-easy, and super-delicious!
Provided by LearningKat
Categories Mashed Potatoes
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- 1. Place chunked potatoes, water, and salt into pressure cooker.
- 2. Set electric pressure cooker to 15 psi, and set the timer for 8 minutes.
- 3. Once the timer rings, release the pressure using the "quick release" method for your cooker.
- 4. Drain the potatoes and transfer to a large pot. Heat the pot on medium heat and stir to dry the potatoes.
- 5. Add the half-and-half and butter to the potatoes. Mash with a potato masher to the desired consistency - I like mine a little chunky.
- 6. Stir in the cheese and bacon bits, and stir until incorporated.
- 7. ENJOY!
Nutrition Facts : Calories 485.3, Fat 26.7, SaturatedFat 16.7, Cholesterol 71.5, Sodium 1941.2, Carbohydrate 55.4, Fiber 5.8, Sugar 3.5, Protein 7.5
INSTANT POT MASHED POTATOES
These super creamy mashed potatoes could not be any easier--no dicing and no draining. This is a great make-ahead recipe any time of the year, but especially around the holidays, when you're trying to juggle multiple dishes. Make the potatoes earlier in the day, then just set them on the warm setting so they are nice and hot when you're ready to sit down.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield about 12 cups
Number Of Ingredients 5
Steps:
- Set a rack in the bottom of a 6-quart Instant Pot® and add 3 cups water. Stack the potatoes on the rack. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 15 minutes.
- After the pressure-cook cycle is complete, turn off the heat and let the steam release naturally for 20 minutes. After 20 minutes, follow the manufacturer's guide for steam release and allow any residual steam to air out. Being careful of any remaining steam, unlock and remove the lid; transfer the potatoes to a large bowl. Add the half-and-half, butter, sour cream and a large pinch of salt and pepper. Mash with a potato masher until desired texture and smoothness. Season with additional salt and pepper if needed.
PRESSURE COOKER MASHED POTATOES
After years of adjusting, learning from failures, and sorting through advice from others that turned out to be good or bad, I finally have a great recipe that people flip over. The two biggest tips I've learned in making these is to heat the milk and butter before mashing in, and to use a hand masher as opposed to an electric mixer. Using these methods, I have NEVER had the potatoes come out pasty or soupy, always super-fluffy with just enough body.
Provided by wayl0n
Categories Side Dish Vegetables
Time 55m
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 289.6 calories, Carbohydrate 48.9 g, Cholesterol 22.4 mg, Fat 8.5 g, Fiber 3.5 g, Protein 6.4 g, SaturatedFat 5.3 g, Sodium 719.4 mg, Sugar 2.6 g
POT ROAST WITH GARLIC-SMASHED POTATOES - 8-QT PRESSURE COOKER
When pressure cooking a pot roast, it is best to check the manual and recipes that came with your pressure cooker. This is a Tried And True recipe from the Cook's Essentials 8-quart Electric Pressure Cooker manual. (If you have a 15 psi pressure cooker, like Kuhn Rikon, the pressure cooking time would be 60 minutes, per "Quick Cuisine.") Note that a 5-liter pressure cooker can handle up to a 4-pound roast, and a 2-liter p.c. can handle up to a 2-pound roast. I always keep a can of condensed French onion soup in my pantry for emergencies. Cooking time includes 15 minutes to reach pressure and 15 minutes to reduce pressure, and 80 minutes at pressure for Cook's Essentials pressure cooker.
Provided by KateL
Categories Stew
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Season roast well with salt and pepper (or seasoning mix of your choice).
- Heat oil in pressure cooker on BROWN setting. Brown roast well on all sides. Remove roast and set aside until Step 4.
- Add onions, carrot, and celery and cook, stirring occasionally, until onions begin to brown, 2-3 minutes.
- Add broth and bay leaves. Return roast to cooker. Set potatoes on top and around the roast. Thread garlic cloves on skewers and set skewers on top of potatoes or roast.
- Secure lid (and slide safety lock to LOCK position). Point pressure regulator knob to PRESSURE. (In other words, prepare cooker to cook at high pressure.).
- For electric pressure cooker, set pressure mode for HIGH and cook time for 80 minutes. Press START. (For 15 psi stove-top cooker, bring to high pressure over medium-high heat, then once high pressure has been reached, reduce heat to minimum needed to sustain high pressure; begin timing 60 minutes from moment pressure was reached.) Please check the recommended cooking time in your pressure cooker manual.
- For electric pressure cooker, when time is up, unplug and allow pressure to reduce naturally for at least 15 minutes, then you can quick-release any remaining pressure by holding down the Quick Steam Release Button until the pressure indicator drops.
- For stovetop pressure cooker, allow pressure to fall naturally.
- Unlock pressure cooker and remove lid.
- Transfer potatoes and garlic to a bowl and cover with foil. Set roast on a cutting board. Let rest 5-10 minutes before slicing.
- Strain cooking broth into a gravy separator and degrease broth. Discard bay leaves. Mash chopped vegetables and stir into about 2 cups of cooking broth to make a gravy. Season to taste. (If you wish, you may thicken remaining cooking broth with cornstarch or arrowroot for additional gravy.).
- Mash potatoes and garlic cloves with butter. Season to taste and garnish with parsley. Serve alongside roast. Pass gravy in a sauceboat.
Nutrition Facts : Calories 721.5, Fat 18.4, SaturatedFat 7.1, Cholesterol 194.7, Sodium 278.9, Carbohydrate 72, Fiber 9.6, Sugar 5.6, Protein 69.9
EASY PRESSURE COOKER POTATOES
This is the easiest way I have come up with for cooking whole, skin-on potatoes to perfection for use in whatever recipe you need them for.
Provided by GhöstPepper
Categories Side Dish Potato Side Dish Recipes
Time 20m
Yield 8
Number Of Ingredients 2
Steps:
- Pour water into the bottom of a pressure cooker (such as Presto®). Place a trivet into the pressure cooker and turn the heat on high.
- Place potatoes in a single layer in the pressure cooker and lock the lid. Cook over high heat until the pressure regulator reaches 15 psi, 5 to 10 minutes. Remove from heat. Allow pressure to drop naturally, 10 minutes. Unlock and remove lid.
Nutrition Facts : Calories 224 calories, Carbohydrate 51.2 g, Fat 0.2 g, Fiber 3.7 g, Protein 6.1 g, SaturatedFat 0.1 g, Sodium 16 mg, Sugar 1.8 g
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- Pour 1 cup of water into the pressure cooker pot. Add a vegetable steaming basket, then fill the basket with the baby red potatoes. Lock the pressure cooker lid. Cook at high pressure for 8 minutes in an electric pressure cooker or stovetop PC (“Manual” or “Pressure Cook” mode in an Instant Pot). When the cooking time is over, quick release the pressure. Once the pressure is released, unlock the pot, opening the lid away from you to avoid the hot steam.
- Melt butter and mash the potatoes: Carefully lift the vegetable basket out of the pot, pour the water out of the pot, then dump the potatoes back into the pot. Put the pot liner back in to the pressure cooker base (or back on the stovetop), add the butter, and melt the butter over sauté mode (medium heat on the stovetop). Once the butter melts, turn off the pot and move the pot liner to a hot pad on the countertop. (it’s easier to mash if the pot liner isn’t in the Instant Pot base.) Sprinkle the potatoes the salt, and give them a rough mash, stirring to coat with the butter and salt. Add the french onion dip and the half-and-half. Mash again, starting out gently – the half-and-half will splatter – and keep mashing and stirring until the half-and-half is blended into the potatoes. (Stir in more milk if the potatoes are too thick.)
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