Pressure cooker herb-and-cream mashed potatoes
Uncooked Yukon gold potato(es)
3 pound(s), small, quartered
Fat-free reduced sodium chicken broth
Heavy whipping cream
3 Tbsp, cut into small bits
2 tsp, leaves only
1½ tsp, or to taste
½ tsp, freshly ground, or to taste
- 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.
- 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.
- Serving size: 2/3 cup