HOW LONG WILL MASHED POTATOES KEEP RECIPES

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PRESSURE COOKER MASHED POTATOES RECIPE | ALLRECIPES



Pressure Cooker Mashed Potatoes Recipe | Allrecipes image

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     Vegetable Side Dishes

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 6 servings

Number Of Ingredients 6

3 cups cold water, or as needed
3 ½ pounds russet potatoes, peeled and sliced 3/4 inch thick
¼ cup butter
½ cup whole milk
2 teaspoons kosher salt
½ teaspoon white pepper

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, CarbohydrateContent 48.9 g, CholesterolContent 22.4 mg, FatContent 8.5 g, FiberContent 3.5 g, ProteinContent 6.4 g, SaturatedFatContent 5.3 g, SodiumContent 719.4 mg, SugarContent 2.6 g

PRESSURE COOKER POT ROAST WITH MASHED POTATOES - RECIPES ...



Pressure Cooker Pot Roast With Mashed Potatoes - Recipes ... image

Thanks to the Quick Cooker, you can make a meal that’s usually reserved for Sundays any day of the week.

Provided by PAMPEREDCHEF.COM

Yield 6 servings

Number Of Ingredients 12

1 tbsp (15 mL) canola oil
2 lbs. (1 kg) boneless chuck roast
1 tsp (5 mL) each dried oregano and thyme leaves
½ tsp (2 mL) each salt and black pepper
1 medium onion, sliced
1 lb. (450 g) fresh carrots, peeled and cut into 4" (10-cm) pieces
½ cup (125 mL) low-sodium chicken broth
1½ lbs. (700 g) Yukon gold potatoes, peeled and cut in half
½ cup (125 mL) low-sodium chicken broth
2 garlic cloves, pressed
2 tbsp (30 mL) butter
1 tsp (5 mL) salt

Steps:

  • Set the Quick Cooker to SEAR and press START. Heat the oil for 3 minutes. Season both sides of roast with the oregano, thyme, salt, and pepper. Add the roast to the Quick Cooker and cook uncovered for 10 minutes, turning halfway through.* Remove the roast and set aside. Press CANCEL.Add the onion and cook uncovered for 4 minutes, stirring occasionally.* Place the carrots, broth, and roast on top of the onion. Place the wire rack over the roast with all three feet touching the bottom.**For the potatoes, place the potatoes, broth, and garlic in the Ceramic Pot and cover with the stretch-fit lid. Place the ceramic pot into the wire cradle and lower onto the wire rack. Lock the lid, select the BEEF/PORK setting, and press START.When the timer is up, let the steam release naturally for 10 minutes, then press the steam-release button to release any remaining pressure. Carefully lift the ceramic pot out.† Mash the potatoes. Add the butter and salt, and mix thoroughly. Press CANCEL.Transfer the roast to a cutting board, slice it, and serve with the vegetables, mashed potatoes, and pan sauce.*

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