3/4 cup water
4 pounds red potatoes, quartered
1/2 cup milk (1/2 to 3/4 cup), warmed
2 cloves garlic, peeled and crushed
1/4 cup butter, melted
Salt and freshly ground pepper to taste
Servings: 8
1. Place trivet in bottom of a 4 quart or larger Duromatic pressure cooker. Add water, garlic and potatoes. Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize at the second red ring. Cook for 6 to 10 minutes, depending on the size and age of the potatoes. Remove from heat and use Natural Release Method (remove from heat and allow pressure to subside naturally).
2. Drain potatoes and garlic and let stand a minute to drain excess moisture. Put potatoes and garlic through a potato ricer or mash with a potato masher and transfer to a warmed serving dish. Add milk, 1/4 cup at a time while beating, until the potatoes are creamy. Beat until blended. Season with salt and pepper to taste.
Serves 6 - 8.
Notes: It may take extra time for the cooker to come to pressure due to the large volume of cold potatoes used in this recipe. For better results, make sure the potatoes are room temperature. You may substitute 1 tablespoon of infused garlic oil for the garlic and reduce the butter to 1 tablespoon.
4 pounds red potatoes, quartered
1/2 cup milk (1/2 to 3/4 cup), warmed
2 cloves garlic, peeled and crushed
1/4 cup butter, melted
Salt and freshly ground pepper to taste
Servings: 8
1. Place trivet in bottom of a 4 quart or larger Duromatic pressure cooker. Add water, garlic and potatoes. Close lid and bring pressure to second red ring over high heat. Adjust heat to stabilize at the second red ring. Cook for 6 to 10 minutes, depending on the size and age of the potatoes. Remove from heat and use Natural Release Method (remove from heat and allow pressure to subside naturally).
2. Drain potatoes and garlic and let stand a minute to drain excess moisture. Put potatoes and garlic through a potato ricer or mash with a potato masher and transfer to a warmed serving dish. Add milk, 1/4 cup at a time while beating, until the potatoes are creamy. Beat until blended. Season with salt and pepper to taste.
Serves 6 - 8.
Notes: It may take extra time for the cooker to come to pressure due to the large volume of cold potatoes used in this recipe. For better results, make sure the potatoes are room temperature. You may substitute 1 tablespoon of infused garlic oil for the garlic and reduce the butter to 1 tablespoon.
Last edited by a moderator:
