Get tips on timing and texture when pressure-cooking potatoes for mashing.
1 Answer
To cook potatoes for mashing in a pressure cooker, cut them into uniform 1-2 inch pieces, add about 1 cup of water to the pot, and pressure cook on high for 5-7 minutes (stovetop: 1-2 whistles) followed by a quick pressure release.
Detailed Explanation:
Pressure cooking potatoes for mashing is incredibly fast and efficient, yielding perfectly tender results.
- Preparation: Peel and cut the potatoes into uniform 1-2 inch (2.5-5 cm) cubes. Uniformity ensures even cooking. Russet or Yukon Gold potatoes are excellent choices for mashing.
- Liquid: Add about 1 cup (240ml) of cold water to the inner pot of your pressure cooker. You don't need to completely submerge the potatoes, as they will steam under pressure.
- Add Potatoes: Place the cut potatoes directly into the water in the pressure cooker.
- Cooking Time (Electric Pressure Cooker - Instant Pot):
- Close the lid and set the steam release valve to 'Sealing.'
- Select 'Pressure Cook' (or 'Manual') on high pressure for 5-7 minutes. For very soft, fluffy potatoes, go for 7 minutes; for slightly firmer ones, 5 minutes.
- Cooking Time (Stovetop Pressure Cooker):
- Close the lid and bring to high pressure.
- Once the first whistle blows, reduce the heat to maintain steady pressure and cook for 1-2 whistles (typically 5-7 minutes).
- Pressure Release: For mashed potatoes, use a Quick Pressure Release (QPR). This stops the cooking process immediately, preventing the potatoes from becoming waterlogged or mushy. Carefully move the steam release valve to 'Venting' and wait for the float valve to drop.
- Mash: Once the pressure is released, drain the water, and mash the potatoes with butter, milk, salt, and pepper to your desired consistency.
Pro Tip:
For even fluffier mashed potatoes, ensure the potatoes are completely dry before mashing; after draining, return them to the hot, empty pot for a minute or two to evaporate any residual moisture.