Pressure Cooker Mashed Potatoes Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by Baking Nana
Reviewed: Oct. 24, 2012
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.
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Photo by Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA
Reviewed: Jul. 15, 2013
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!
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Photo by Tory

Cooking Level: Expert

Home Town: Fulton, Kentucky, USA
Living In: Union City, Tennessee, USA

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Photo by Buckwheat Queen
Reviewed: Oct. 12, 2014
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!
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Photo by Buckwheat Queen

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA
Reviewed: Nov. 3, 2014
Makes perfect mashed potatoes. I have a cuisinart electric pressure cooker and it only takes 5 minutes on high pressure to get the potatoes soft. I used half the salt, a little more cream, and no pepper. Excellent recipe!
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Photo by Alice Alexander

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Reviewed: Dec. 5, 2014
These worked beautifully! Fluffy buttery, and delicious! I can see adding in some other things to take it to another level, but for mashed potatoes; as is AWESOME! I love them!
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Photo by traceyposner

Cooking Level: Expert

Living In: Apex, North Carolina, USA


 
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