PRESSURE COOKER MASHED POTATOES RECIPE | ALLRECIPES
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
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 6 servings
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, 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
CREAMY BISCUITS AND GRAVY RECIPE | ALLRECIPES
This is a perfectly rich, great-tasting breakfast option for that occasional Sunday morning when you don't care about calories!
Provided by user
Categories Meat and Poultry Pork Sausage
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 10 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Whisk 2 cups flour, baking powder, sugar, and salt together in a bowl; cut shortening into flour mixture with a pastry cutter until mixture is crumbly. Mix in egg and milk until incorporated. Turn dough out onto a well-floured work surface and knead for 1 minute.
- Roll dough out to a thickness of 3/4 to 1-inch thick, cut with a biscuit cutter, and place biscuits onto prepared baking sheet. Brush tops of biscuits with melted butter.
- Bake in the preheated oven until biscuits are golden brown, 8 to 10 minutes.
- Cook and stir sausage in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain excess grease. Stir 1/4 cup butter into sausage until butter has melted and mix in 1/4 cup flour until thoroughly combined. Pour evaporated milk and water into sausage mixture, bring gravy to a simmer, and reduce heat to low; simmer gravy until thickened, about 5 minutes. Season gravy with salt and black pepper to taste.
- Serve biscuits with sausage gravy.
Nutrition Facts : Calories 431.1 calories, CarbohydrateContent 28.1 g, CholesterolContent 72.1 mg, FatContent 29.7 g, FiberContent 0.8 g, ProteinContent 12.9 g, SaturatedFatContent 11.7 g, SodiumContent 812.6 mg, SugarContent 5.9 g
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