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(es)
3 pound(s)
Fat-free reduced sodium chicken broth
1.5 cup(s)
Heavy whipping cream
0.25 cup(s), yields 2 cups whipped
Unsalted butter
3 Tbsp
Fresh thyme
2 tsp
Table salt
1.5 tsp
Black pepper
0.5 tsp
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.
3
Serving size: 2/3 cup
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