Pressure cooking the potatoes makes them super tender and makes them mash like butter. Keep warm in the cooker pan until you’re ready to serve. If you want to speed up the pressure-building process, you can use boiling water from a kettle. Leave the skins on the potatoes for extra flavour and nutrition.
| Calories (200g) | Protein | Fat | Carbs |
|---|---|---|---|
| 210 kcal | 4g | 9g | 32g |
Ingredients
- Potatoes (ie Maris Piper, King Edward)
Method
- Begin by placing the peeled and halved potatoes on a steamer tray inside the pressure cooker, ensuring you use the minimum recommended amount of water. Cook the potatoes on high pressure for 15 minutes, then release the pressure quickly. Once cooked, remove the potatoes and allow them to steam dry for a few minutes.
- Next, empty the water from the cooker pan and return the potatoes to the warm pan to mash them. Add a splash of milk, a knob of butter, and season to taste. Keeping the lid shut will help the mash stay warm and moist.
💡 Any leftover mash can be portioned and frozen for later use.
Speaking of delicious mashed potatoes, you might be interested in learning more about the various types of potatoes, such as potatoes and their nutritional benefits. If you’re curious about cooking techniques, exploring pressure cooking could enhance your culinary skills significantly. And for those looking to expand their palate, check out different styles of mashed potatoes around the world, such as Colcannon, an Irish classic that combines mashed potatoes with greens. Enjoy discovering more about these tasty options!
