Pressure Cooker Herb-and-Cream Mashed Potatoes
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 12 • Difficulty: Easy
By keeping essential moisture in the pot, a pressure cooker makes the creamiest mashed potatoes around.
Ingredients
Yukon gold potato
3 pound(s), small, quartered
Fat-free reduced sodium chicken broth
1½ cup(s)
Heavy whipping cream
¼ cup(s)
Unsalted butter
3 tbsp(s), cut into small bits
Fresh thyme
2 tsp(s), leaves only
Table salt
1½ tsp(s), or to taste
Black pepper
½ tsp(s), freshly ground, or to taste
Instructions
1
Place potatoes and broth in a 6-quart electric pressure cooker; lock lid onto pot and set machine to cook on high for 15 minutes. Use quick-release method to stop cooking; open pot when time is up.
2
Add cream, butter, thyme, salt and pepper to pot; use a potato masher to mash potatoes with other ingredients until creamy. (If desired, lock lid onto pot but leave pressure valve open and set aside to keep warm 20 minutes). Spoon into serving bowl; serve.
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