Leave a Reply
Want to join the discussion?Feel free to contribute!
Classic Oatmeal-in-a bowl
Mashed Potatoes- Lesson 1- Boiling and Maximum Capacity
| By : |
Ingredients
|
Instructions
- Wash and scrub your potatoes well, even though you are taking the skin off, you don't want the stuff that is stuck on it to float around in your pressure cooker and cooking water - you will be using it later for the mash.
- Place the washed potatoes inside the pressure cooker, with the largest potatoes in the bottom and the smaller on top, and add the water. Then, put the salt on top (it will melt and combine with the water during cooking). Never put salt in direct contact with a cold stainless steel pressure cooker as it may discolor the metal.
- Close and lock the lid of the pressure cooker.
- Cook for 18 minutes at high pressure.
- When time is up, open the cooker by releasing the pressure through the valve- each pressure cooker does this differently so consult your manual for specific instructions!
- Transfer potatoes to mixing bowl, reserving the cooking water, and while they are as hot as you can handle, remove the skins (or leave them on if you prefer).
- Begin mashing with a potato masher and add
two tablespoons of cooking water . Thentwo tablespoons of cream. Continue adding and mashing until you have reached the desired consistency - chunky is what my family likes so it only takes a couple of rounds of mashing and adding liquid for my potatoes to be finished. - Taste before adding additional salt as they might already be salty enough! Then, add any additional salt and pepper to taste.
Laura Pazzaglia is the founder of the Hip Pressure Cooking website.
She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.
Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.
She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.
Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.
Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.
All recipes by :
You might also like
Feel free to contribute!
Download Recipe App
Followed directions and these were easy, quick and delicious!! I even had to keep them warm for an hour and they were perfect!!
Easy indeed just learned that you should use fresh potaoes for 20 minutes. If older better to reduce time to 10-15 minutes.
Super easy! I quartered my russets and put them in for 15 minutes! Perfect!!
It was perfect although I might reduce the water next time by 1/2 cup.
Delicious!
Pealing hot potatoes is not easy. Took me 30 minutes for 4 medium potatoes. Next time will use cream and butter and pepper or garlic for more taste. The old fashion way is a lot easier.
Excellent way to make mash taters, the potatoes stayed firm and not mushy like boiling them would. I added some ground garlic after cooking to make garlic mashed awesome.
Recommend peeling and quartering before cooking.
A bit bland for my taste. I added garlic and onion powder to give it more flavor. I will use the steps for cooking the potatoes again in the future, but will add ingredients of my choosing after that.
Super Simple
I used a cooking strainer basket so when is done lift the basket and pour the water out, then dump back in and use a hand mixer to whip them up. Tip use lots of butter
Very good. Did not have cream, so I used 1 tbs butter and some 1%milk. Was really good
I have just 4 medium potatos, so i will try with 18 minutes instead of 20 min. After i will remove the skin. It is my first time using. I am afraid of explode the pan. I just think 500 ml of water is not to much.
How many spoons do i add of salt to make it salty enough to be good? I dont want to over o under salt it
I peeled the potatoes before cooking. No fussing with hot potatoes. Very smooth and creamy!
These potatoes were a hit on Christmas. This was my first recipe & was very quick and very easy to make. I’ll definitely make these again, often.