Photo: Real Mashed Potatoes Recipe
Ingredients
- 5 pounds medium red skinned potatoes
- Salt
- 1/2 cup (1 stick) butter, at room temperature
- 2 tablespoons milk
- Pepper
Directions
Peel the potatoes and cut them in 1-inch cubes. Place the potatoes in a pressure cooker with water to cover and a tablespoon of salt and cook over medium heat until tender, for about 5 minutes. You can also cook the potatoes in a saucepan, bring to boil and reduce to simmer until tender, for about 30 minutes.
Drain the potatoes and transfer them into the bowl of an electric mixer. Add the butter and milk and whip the potatoes to a smooth texture, about 5 minutes. You shouldn't see any lumps. If you do, keep mixing. Season with salt and pepper and serve immediately.
Cook's Note: Pressure cookers save a ton of time in the kitchen. You can also cook the potatoes in a pot but the pressure cooker cuts the cook time of the potatoes from 30 minutes to 5 minutes!
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By Chef #1293375
Cloudcroft, NM
on April 05, 2013
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I have some questions about this recipe before I try it. Since it is cooked in a pressure cooker and caution and respect are required when cooking with a pressure cooker, I am wondering if that is the reason Trisha used red (waxy potatoes instead of russets, which would definitely cause more starchy foaming to build up in a pressure cooker. I have never tried using a pressure cooker for cooking potatoes for mashed potatoes, but would love to try it since boiling my potatoes always results in constant boil-overs and gigantic messes. I have to admit I have started using the store-bought refrigerated mashed potatoes because of these boil-overs. All you pressure cooker users - what do you all think about cooking russet potatoes in a pressure cooker? Depending on what the responses are, I will use red potatoes in the meantime and just mash them with a potato masher. Thanks for replying.
By josephsalm8017_...
Palm Bay, FL
on January 17, 2013
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Since I made all the rest from this episode, tried the potatoes - no explanation needed. Tried again, because I really like the texture of the waxy potatoes. Used butter, lots of "white" pepper, salt and butter (lots and did not use an electric mixer (they come out like glue. Mashed and kept warm with butter on top along with a clove of garlic. They were great. Basic recie is probaly OK if you don't know how to use your own imagination.
By shan926
on December 20, 2012
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Great and simple recipe. Easy and delicious.
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