Creamy garlic mashed potato
Make this mash and there’s a real chance it will steal the show. It’s smooth, creamy
and did we mention there are three more variations too?
Serves 4–6
Preparation time 10 minutes
Pressure cooking time 6 minutes (excluding pressure building time)
Ingredients
1.5kg (8 medium) potatoes, peeled, chopped
1 cup (250ml ) prepared vegetable stock, salt-reduced
3 cloves garlic, halved
60g butter, chopped
¼ cup thickened cream, heated
Method
1. Place the potatoes, stock and garlic into the inner pot. Stir to combine.
2. Close the lid. Select MANUAL program in PRESSURE COOKING. Set time for 6 minutes. Press START.
3. When cooking is complete turn pressure regulator to VENT to allow the pressure to release. Remove lid. Drain the
potatoes. Return potatoes to the hot pot. Add butter and heated cream.
4. Using a nylon vegetable masher, mash potatoes and garlic until smooth and creamy and ingredients are combined.
Season to taste with salt and black pepper. Serve piping hot.
Flavour variations
Mediterranean mash
Mash the drained potatoes, add the butter, omit the cream. Then add in 2 tablespoons olive oil. Stir through ¼ cup sliced
mixed pitted and stued olives, 2 teaspoons chopped fresh mint and 2 teaspoons chopped fresh basil. Season well
with black pepper. Reheat if necessary, press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 2 minutes and press
START, do not close the lid. Stir until heated.
Fully loaded smash
Drain the potatoes and roughly mash, stir through the butter, omit the cream. Add
¼ cup sour cream, 3 nely sliced
spring/green onions and ½ cup crispy fried bacon pieces. Stir to combine. Top with extra sour cream, spring/green
onions and black pepper to serve.
Roasted capsicum mash
To the prepared mashed potato, add
⅓ cup nely chopped roasted capsicums, ½ or 1 teaspoon dried chilli akes and
½ cup grated tasty cheese. Mix well. Season to taste with black pepper. Reheat if necessary, press SAUTÉ/SEAR HIGH
TEMP button, set cooking time for 2 minutes and press START, do not close the lid. Stir until heated.
Cook’s note
With so many potatoes available in the supermarket, it can be hard to
select the right potatoes for mashing. For best results, choose oury
potatoes, such as Coliban or King Edward, both with a creamy white
esh they produce uy mashed potato. All-round options to have on
hand include Desiree, and Sebago. Desiree is a pink skinned variety
with a creamy yellow esh and are good for steaming, mashing, baking
and for use in salads. Sebago potatoes, are generally unwashed
with an oval shape. When cooked the esh is creamy white, they are
suitable for all types of cooking and make great mash, are good for
baking, salads, roasting and chips.
Pressure Cook
Set valve to “Seal”
position.
Sauté
Do not close the
lid during sauté.
113
To Next Page
Loading...
