I just can't get enough of my pressure cooker. It just saves me so much time and money! I would be a meanie if I didn't share all my recipes with you and I am all about sharing and caring with you guys and gals. I love to make mashed potatoes with my pressure cooker, since it takes less than 15 minutes. My son calls them smashed potatoes. Cutest thing ever right? He is 8 and still calls them that, although he may not want the world knowing that. Shh don't tell:) Anyways today I am sharing how I make the best, creamy mashed potatoes ever. For reals folks....
4-5 Russet Potatoes
2 tablespoons of butter/margarine
1/2 cup sour cream
1 handful of cheddar cheese
Garlic Seasoning Salt
Wash, dry, and chop your potatoes into small chunks. I leave on my skin, since it has so many great vitamins and stuff inside. Decide for yourself what you want to do about those skins. Place potatoes in your pressure cooker with about 4-5 cups of water. I like to always do a bit more. Air on the side of caution, where pressure cookers are concerned. Once your pressure valve begins to rock, let it cook for about 15 minutes. Cool rapidly in your sink. (Here is how). Once your pressure cooker has cooled, place potatoes in a bowl. Add about 2 tablespoons of butter, cheese, and 1/2 cup sour cream. Beat by hand, with a hand mixer, or with your Kitchenaid mixer. I like mine to get nice and creamy. I season all my potatoes with a little bit of Lawry's Seasoning Salt and Garlic Salt. This is all done to taste. We like a little bit more garlic than most folks. If my potatoes need to be thinned, I add a few splashes of milk.
These are super easy to make and oh so yummy. We love to pair our mashed potatoes with BBQ chicken sandwiches, Oven-Fried Chicken Legs, Sloppy Joes, BBQ Hamburgers, and Hawaiian Roll Ham Sandwiches.
Print Recipe HERE
Find more recipes for the pressure cooker HERE.
Learn how to use a pressure cooker HERE.
Have a fantastic day lovelies!