Full recipe featured at http://www.PressureCookerDiaries.com How to Make Mashed Potatoes in 6 Minutes using a Pressure Cooker. Some thoughts... Mashed potatoes are easy to make, but can be tricky to get right. If you leave the potatoes cut in large pieces they take a long time to cook. If you cut them small, they cook fast but can get water logged and end up too watery when you mash them. Using a pressure cooker allows you to prep them fast (you can keep them in large pieces) and cook them even faster. Like most vegetables cooked in a pressure cooker, you want to use the steamer rack or basket. This allows the steam to reach them, but keeps the veggies out of the water in the bottom. We used the basket that came with our pressure cooker, but you could use any metal steamer you have around, as long as it elevates the vegetables above the water line. This basic mashed potato recipe is super easy, and would have no problem being adapted to your favorite potato recipe. Just like stove-top mashed potatoes, you first cook, then mash, and finally add the "extras" like cream, buttermilk, butter, sage, garlic, cheddar cheese etc. We like our mashed potatoes with the skin, and cooked with garlic, but you really could make them any way you want. Special Thanks to Jason Shaw with his song "Travel Light" http://freemusicarchive.org/music/Jason_Shaw/Audionautix_Acoustic/TRAVEL_LIGH...
Learn about pressure cooking and real food recipes without falling asleep! Good food can be fast. Good food can be easy. There are many benefits to pressure cooking: the time savings, the taste, a step towards self-reliance, sustainability... but the real benefit is in what we learn as we redefine our relationship with food.
