Here is an easy way to cook mashed potatoes using the pressure cooker. The
recipe is from Lorna Sass' Cooking Under Pressure. I did not peel the
potatoes and it came out fine using the red skinned new potatoes.
chunky mashed potatoes
1/2 to 1 cup vegetable stock (use manufacturer's recommended liquid
1 bay leaf
3/4 t salt
1 large head garlic (about 2 ounces), broken into cloves and peeled
1 1/2 pounds thin-skinned potatoes, scrubbed and cut
Freshly ground pepper to taste (optional)
1 to 2 tablespoons minced fresh parsley
Bring the stock, bay leaf, and salt to the boil in the cooker.
Add the garlic and potatoes.
Lock the lid in place. Over high heat, bring to high pressure.
Lower the heat just enough to maintain high pressure and cook for 3 minutes.
Reduce the pressure with a quick release method.
Remove the bay leaf. Drain off all but about 1/2 liquid (reserve for
stock or for cooking grains).
Mash potatoes and garlic coarsely with a fork or ricer and stir in pepper
(if using), and parsley.