Pressure cooker herb-and-cream mashed potatoes
4
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. You'll get the perfect texture in just 15 minutes of cook time, and you can also make them ahead and keep them warm in the pot if desired. We love using Yukon gold potatoes for mashed potatoes, as they have a delicious buttery taste. They're flavored with chicken broth, heavy cream, butter, and fresh thyme. Feel free to throw in a clove if garlic too if desired. Since the potatoes in this recipe are not peeled, make sure to buy ones without any green spots.
Ingredients
Uncooked Yukon gold potato
3 pound(s), small, quartered
Fat-free reduced sodium chicken broth
1½ cup(s)
Heavy whipping cream
¼ cup(s), yields 2 cups whipped
Unsalted butter
3 Tbsp, cut into small bits
Fresh thyme
2 tsp, leaves only
Table salt
1½ tsp, or to taste
Black pepper
½ tsp, freshly ground, or to taste
