Garlic Herb Mashed Potatoes
Over time I find myself relying on my Cuisinart Pressure Cooker (affiliate). We’ve used it for our refried beans, to cook chicken for shredding, and recently used the pressure cooker to cook white rice when our rice cooker died. I doubt we’ll go back to a rice cooker again! Ok, so I didn’t start out to tell you how wonderful the pressure cooker is, I wanted to share this wonderful recipe that we modified to meet our personal taste. We’ve made these so many times and they just come together so easily using the pressure cooker.
Now, for those of you that don’t own a pressure cooker, Misty over at Denverista used the same recipe but boiled her potatoes the good ol’ fashion way. In fact, this recipe has been in my drafts for a while because I never have leftovers for photos. Thankfully, Misty shared photos of her dish before her crew piled into them.
- 3 pounds russet potatoes, peeled and quartered
- 40 cloves garlic, peeled
- 2 teaspoons kosher salt, divided
- 1 teaspoon white vinegar
- ½ cup buttermilk, more if you want thinner potatoes
- 3 tablespoons unsalted butter, cut in ½-inch pieces
- ¼ cup chopped fresh chives (can substitute green onion)
- ¼ cup chopped fresh parsley
- ¼ teaspoon freshly ground white or black pepper
- Place the potatoes, water, garlic, 1 teaspoon of the kosher salt, and vinegar in the cooking pot of the Cuisinart Pressure Cooker. Cover and select High Pressure. Set timer for 7 minutes. When cooking is completed, use Quick Pressure Release. Turn off.
- Remove cooking pot and drain water from potatoes.
- Place potatoes in stand mixer bowl.
- Add the butter, chives, parsley, and pepper to the potatoes.
- Whisk potatoes on a low speed while slowly adding buttermilk until you reach the right consistency.