Recipes

It may take extra time for cooker to come to
pressure due to large volume of cold potatoes
used in this recipe.
Do not use a food processor to mash
potatoes, as it will make them gluey.
You may substitute 2 tablespoons of garlic oil
for the garlic and butter.
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Garlic Mashed Potatoes
3
/4 cup water
4 pounds potatoes,
peeled, quartered
1
/2-
3
/4 cup milk, warmed
2 cloves garlic,
peeled and
crushed*
1
/4 cup butter, melted
Salt and freshly
ground pepper
to taste
28
1. Place trivet in bottom of a 4-quart or larger
pressure cooker. Add water and potatoes.
2. Close lid and bring pressure to second red
ring over high heat. Adjust heat to stabilize
pressure at second red ring. Cook for 8 to 10
minutes.
3. Remove from heat and use Natural Release
Method, see page 10.
4. Drain potatoes into a colander and let stand
for a minute to dry excess moisture. Put
potatoes through a potato ricer, food mill or
mash with a potato masher and transfer to a
warmed serving dish.
5. Add milk, 1/4 cup at a time, while beating,
until the potatoes are creamy.
6. Add garlic and butter and beat until blended.
Season with salt and pepper.
Makes 6-8 servings
*If you prefer you can replace garlic with roast garlic
by roasting one head, drizzled with olive oil and
wrapped in foil in a 350° oven for 45 minutes.
Approximate Nutritional Analysis Per Serving:
222 calories / 5g protein / 38g carbohydrates / 7g fat
3g dietary fiber / 18mg cholesterol / 83mg sodium
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