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|By :Time Inc.|
|Browse Category||Kid-Friendly, Side Dishes|
|Diet||Gluten Free, Vegetarian|
|Cooking Technique||Pressure Cook|
|Prep Time||8 minutes|
|Cook Time||9 minutes|
Not even close! Too much liquid that never got obsorbed! Now i have mush! Either dont bother or use way less liquid.
Way too much liquid none of which was absorbed by the potatoes!
I’ve not made this yet … but anytime I’ve ever made mashed potatoes I’ve always had to use my judgement to determine how much liquid to discard for the thickness I wanted to achieve … hopefully this will be helpful to others
Cut the stock in half worked perfectly
Excellent twist to a classic favorite
A new twist on a favorite
Used sbout 6 cloves of garlic. Used 1 cup stock, left just enough liquid, so I did not have to drain anything. Used about 1/2 cup milk and the cup of yogurt. Delicious!
Gerson-friendly with swaps to vegetable stock and oat milk. Possibly reduce yogurt.
I liked it. Hubby and daughter said it tated weird, and blamed it on the yogurt. I increased garlic and decreased liquid, but it had the consistency of paste.
Used more than 2 pounds of spuds, water and beef stock instead of chicken, poured out some of the liquid at the end and used sour cream instead of yogurt. Came out great!
Yum! So easy. I added a carrot cut into 1 in slices before pressure cooking for added vitamins
After reading all the reviews, id like to say…
First of all, its a pressure cooker, you need liquid in order for the pressure part to work.
You must use yukon gold potates, they have a sweet buttery taste.
This is what I did…
Removed the potatoes
Separate the liquid and garlic
Add garlic to potatoes and mash
Add liquid 1 ladle at a time until you have a thick paste of mashed potatoes.
Mixed in milk, yogurt, seasonings
Not bad. I used russet taters but left to much water after cooking.
Hated the chicken stock. Next time I’ll only do one cup stock and one cup plain water. I didnt have a problen with the amount of liquid, just poured out the excess. Would definitely make again with an adjustment or two.
Easy to make….the preheating of the pot adds an extra 10 minutes to cooking time. I added butter for additional flavor.
I believe the greek yogurt was to be sour cream? This madr the mashed potatoes taste sour.
I used red potatoes and cashew milk and grass fed butter. I cooked the potatoes in the chicken stock, drained some of the stock. Perfect creamy mashed potatoes!
If made according to directions the finished product more closely resembles chowder than mashed potatoes. Too creamy by far
Tasty and easy.
My first pot recipe. Delicious smooth red taters.
I needed to make more than 2lbs.
Not sure if i should have doubled recipe
I cooked mine just like it said and the potatoes are still hard. Not even soft enought to mash
Great taste. Only thing is, its too much liquid and i even left the skin on. I may have added too much but I’m willing to try again.
I agree with the last comment; I also left the skin on and it came out runny. You will want to drain ALL the liquid.