As I have said in previous blogs, there are two food items that I seem to not to be able to make in the traditional manner. Those are hard boiled eggs and mashed potatoes. On Thanksgiving eve, I tried to make the mashed potatoes and then had to call my mother-in-law to ask her to make the mashed potatoes.
So on Valentine’s Day, I decided we were going to have oven fried chicken. What goes great with the oven fried chicken? Mashed potatoes. I was a brave little soul and made them in the pressure cooker. They were delicious!
We have invited a church friend to dinner. He took two helpings of the mashed potatoes so that was a compliment to me. I even left them in the mixing bowl (why waste another dish) to serve everyone. The mixing bowl actually held the heat of the potatoes so they were perfectly hot throughout the meal.
As you can see I put a pat of butter on top of the potatoes. My father-in-law used to do that. I took the picture right after the pat of butter had been placed there so it hadn’t had time to melt.
The hardest part of making the mashed potatoes was the peeling of the potatoes. Since I used a whole bag for our dinner, I was standing at the sink for a while.
As always, I use an electric pressure cooker.
Pressure Cooker Mashed Potatoes
Stars of the recipe:
- 2 pounds of potatoes, peeled and cubed into 1 inch cubes
- 1 c. water
- 1/2 c. milk
- 1/4 c. butter
- 1/3 c. sour cream
- Place the peeled and cubed potatoes into the pressure cooker.
- Add the water.
- Set the pressure cooker to pressure cooking for 6 minutes. Make sure you have the valve set to pressure.
- Once the potatoes are finished cooking, make sure they are fork tender.
- Add to the mixing bowl.
- Warm up the milk and butter in the microwave for 1.5 minutes before pouring it over the potatoes.
- Add the sour cream.
- Whisk the potatoes until smooth.
- Enjoy with butter, gravy, or plain! (We had them with chicken gravy.)