Pressure Cooker Mashed Potatoes
Silky, buttery mashed potatoes in 25 minutes — 5 ingredients, zero babysitting, perfect results every time.
Steps
- 01
Peel the potatoes and cut into roughly 4 cm cubes. Lightly smash the garlic cloves. Place in the pressure cooker, cover with cold water, add the salt. Close the lid and seal the valve.
- 02
Cook at high pressure for 8 minutes.
- 03
Quick release the pressure. Drain thoroughly. Mash the potatoes with a potato masher or ricer, then stir in the butter and warm milk until smooth and creamy.
- 04
Season with salt and pepper to taste. Serve immediately.
Why it worksWhat is starch gelatinization in rice?
What is starch gelatinization in rice?
Starch gelatinization is what happens when starch granules in rice absorb water and swell when heated. In a pressure cooker, the sealed environment prevents evaporation and keeps the temperature constant, so every grain cooks uniformly. The result is fluffy, separate rice — not sticky, not crunchy in the middle.
Read the full article →Why it worksWhy does pressure cooking make meat tender so fast?
Why does pressure cooking make meat tender so fast?
A sealed pressure cooker traps steam and raises the boiling point of water from 100°C to about 120°C. That extra 20 degrees breaks down collagen — the tough connective tissue in cheap cuts — into gelatin in a fraction of the time. A beef stew that takes 3 hours in the oven takes 35 minutes under pressure.
Read the full article →SubstitutionsSubstitutions
Substitutions
- butter→coconut oil×1
Direct replacement. Adds slight coconut flavor.
- butter→olive oil×0.75
Use 3/4 the amount. Changes texture, less rich. Works for cooking, not for baking.
