Recipes

SCALLION & BACON MASHED POTATOES
PREP: 20 MINUTES | COOK: 23 MINUTES | MAKES: 4–6 SERVINGS
APPROX. PRESSURE BUILD: 6 MINUTES | PRESSURE RELEASE: QUICK
INTERMEDIATE RECIPE
DIRECTIONS
1 Place potatoes, onions, garlic, butter, heavy
cream, milk, and salt in the pot.
2 Assemble the pressure lid, making sure the
pressure release valve is in the SEAL position.
Select PRESSURE and set to HIGH. Set time
to 20 minutes. Select STOP/START to begin.
3 When pressure cooking is complete, quick
release pressure by moving the pressure release
valve to the VENT position. Carefully remove lid
when unit has finished releasing pressure.
4 Mash potatoes, using a mashing utensil that
won’t scratch the nonstick surface of the pot.
5 Select SEAR/SAUTÉ and set to LOW. Select
START/STOP to begin.
6 Add cabbage and stir to combine. Sauté for
3 minutes, stirring continuously.
7 When cooking is complete, top mashed potatoes
with bacon bits and scallions. Serve immediately.
INGREDIENTS
5 medium russet potatoes, peeled, cut in quarters
2 sweet onions, peeled, thinly sliced
4 cloves garlic, peeled
1 stick (
1
/2 cup) butter
1 cup heavy cream
1
1
/2 cups whole milk
2 tablespoons kosher salt
2 cups green cabbage, shredded
1
/2 cup bacon bits, for serving
1
/2 cup scallions, sliced, for serving
TIP This side dish goes great with pork chops or
corned beef.
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