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) 210 kcal
Protein 4g
Fat 9g
Carbs 31g
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.
