YES! You can make potatoes in a pressure cooker – fast and in large volumes, like this party-sized photo shows.
You vary the amounts of ingredients depending on your need and pressure cooker size, and of course this recipe is great no matter how you cook the potatoes!
6 lbs red-skinned potatoes (fork-prick tops)
6 cloves garlic (peeled & chopped)
1 cup water or stock for cooking
12 oz sour cream
1 stick butter (melted)
1/2 – 1 cup milk (or half-and-half)
8 oz. sharp cheddar cheese (shredded)
1/2 – 1 lb bacon (cooked crispy & chopped)
6 green onions (thinly sliced)
1 tsp salt (or to taste)
Pepper to taste
Step 1: Scrub red-skinned potatoes (or other variety) and prick with fork. Half larger potatoes.
Step 2: Place in pressure cooker with 1 cup water or stock, adding salt and garlic to mixture.
Step 3: Cook potatoes on high pressure for 8 minutes (stovetop cooker) to 10 minutes (electric cooker). Carefully use quick release method to open pressure cooker, or wait until it naturally releases.
Step 4: Drain potatoes and then use a masher (or ricer) to mash the potatoes (reserving some cooking liquid to add back in if needed later). Mix in butter, sour cream, and milk in stages stirring as you go to check for consistency.
Step 5: Mix in shredded sharp cheddar cheese, chopped scallions, and chopped bacon, reserving some of all for the top.
Step 6: Check salt and pepper level – adjust according to taste.
Step 7: If serving that day, keep pressure cooker on warm and it’s ready to enjoy when you’re ready to party. Recipe also reheats well, but might want to reserve some chopped crisp bacon, cheese, and green onions for top for when you reheat.
AVOID GUMMY MASHED POTATOES: Draining potatoes before mashing, as well as using a masher or ricer instead of a food processor, electric mixer, or immersion blender to mash the potatoes helps avoid the dreaded gummy mashed potato.