Recipe by wayl0n
"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."
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cold water, or as needed
3 1/2 pounds
russet potatoes, peeled and sliced 3/4 inch thick
These are very good potatoes although the secret is in the mashing and not the cooking. I am concerned that the potatoes could easily be over cooked, as you can't check them in the pressure cooker.
I made this tonight with red skinned potatoes and they were AWESOME! I didn't add the milk just the butter and only used 2lb sliced but they were great. Only took 5 minutes and done!
Works like a charm. I used purple potatoes. They were quite small so I cooked them whole (all about the same size), peeled then mashed. It is indeed technique and method more than ingredients. The warm butter and milk are important. I made half the recipe amount so with my pressure cooker I only needed only 5 minutes from the time I closed it (water already boiling). I think times vary between cookers. Thanks for the recipe and tips!
* Percent Daily Values are based on a 2,000 calorie diet.
Pressure Cooker Mashed Potatoes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 77
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