Whenever I watch Top Chef or Iron Chef, I always take notice to some of the amazing cooking techniques the chefs utilize. They often use sous vide machines to cook meat perfectly, crazy chemicals or freeze foods with liquid nitrogen. One thing that I’ve always thought about adding to my kitchen gadget collection is a pressure cooker. I mean, who doesn’t want the ability to cook meats to fork tenderness in an hour. One of the issues with cooking things like stew or short ribs is the need to braise them for long hours, not to mention the massive amount of gas or electricity you need to use. I finally decided that I should get a low end pressure cooker to see what it can do. After some research, I picked the Presto 6-Quart Aluminum Pressure Cooker. For $33, you can’t beat it. I’m already impressed.
While meats, beans or stock might be the primary things I’ll want to make in the cooker, I decided to make mashed potatoes. I had some nice Brussels Sprouts and a bone in pork chop that would go great with mashed potatoes. I also came across a recipe which was adapted from a cookbook entitled “Pressure Cooking for Everyone.” In addition, the Vegetarian provided me with a magazine recipe which described 8 different mashed potato variations. I opted for one that called for sour cream, butter and chopped green onions, all of which are folded in after mashing. Now all I had to do what pressure cook these potatoes. This recipe can be adapted to the standard boiling method, just ensure the potatoes are very soft before mashing.
Makes about 3-4 servings
Adapted from Made With Love…
2 pounds potatoes, like russet, peeled & cut into 1/2 inch slices
1 medium sized yellow onion, quartered
3 cups water
4 large garlic cloves crushed under a knife & peeled
1 tablespoon butter
2 1/2 tablespoons sour cream (reduced fat is fine)
2 large green onions, thinly sliced
In a 5 to 7 quart pressure cooker, combine the potatoes, onion, water, garlic, and pinch of salt. Lock the lid in place. Bring to high pressure over high heat. Cook for 5 minutes. Remove from heat and quick release pressure (quick release can be accomplished by running cold water over cooker). Open the lid carefully, away from you to avoid steam.
Drain any remaining water and return the potatoes, onion, and garlic to the pressure cooker. Potatoes should be nearly mashed, but finish mashing and then add butter, sour cream and pinch of salt and pepper, to taste. Mix well and then fold in green onions. Season again to taste and serve with your favorite dish.