Kartoffelpüree aus dem Schnellkochtopf

Zutaten

• 4 (~2.5lbs/1100g) russet potatoes or 6 Yukon gold potatoes (, peeled and quartered)
• 1 cup (250ml) cold water
• 1/2 cup (100ml) milk
• 2 tablespoons (30g) unsalted butter
• 2 cloves garlic (, minced)
• 2 tablespoons (30g) freshly grated Parmesan cheese
• Kosher salt & pepper to taste

Zubereitung

1. 1

   Pressure Cook Potatoes: Fill the pressure cooker with 1 cup (250ml) of cold water. Place the steamer basket in the pot, then add quartered potatoes in the steamer basket. Close the lid, then turn Venting Knob to Sealing Position. Pressure cook in High Pressure for 8 minutes + Quick Release.

2. 2

   Make Butter Garlic Mixture: While the potatoes are cooking, heat a small sauce pan over medium heat. Melt the butter and add the garlic. Add a pinch of kosher salt. Sauté the garlic for 1 to 2 minutes until fragrant and golden in color. Add the milk and deglaze the pan. Remove mixture from heat when it is hot.

3. 3

   Mash Potatoes & Serve: Open the lid carefully. Mash the pressure cooked potatoes in a medium mixing bowl with a potato masher. Add half of the garlic butter mixture to the bowl. Continue to mash, stir, and add the mixture until desired consistency. Add Parmesan cheese. Taste and season with salt and pepper.Serve warm and enjoy~