Pressure Cooker Herb-and-Cream Mashed Potatoes
- Total Time
By keeping essential moisture in the pot, a pressure cooker makes the creamiest mashed potatoes around.
uncooked Yukon gold potato(es)3 pound(s), small, quartered
fat-free reduced sodium chicken broth1 ½ cup(s)
heavy whipping cream¼ cup(s)
unsalted butter3 Tbsp, cut into small bits
fresh thyme2 tsp, leaves only
table salt1 ½ tsp, or to taste
black pepper½ 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