Interstitial Cystitis Friendly Pressure Cooker Mashed Potatoes
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Learn more →Ingredients
6 servings
- 3 lbs russet potatoes, peeled and cut into 2-inch chunks
- 1 cup water
- 1 tsp salt, plus more to taste
- 4 tbsp unsalted butter, cut into pieces
- ¾ cup heavy cream
- ½ tsp black pepper, or to taste
Ingredient noteBlack pepper can trigger interstitial cystitis symptoms in some people, but the small amount in this recipe (~1/12 tsp per serving) is likely tolerated by many. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
For serving
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Add the potato chunks, water, and 1 tsp salt to the pressure cooker insert. Lock the lid and set the valve to sealing. Cook on high pressure for 10 minutes.
- 2
While the potatoes cook, warm the heavy cream and butter together in a small saucepan over low heat until the butter is melted and the cream is steaming. Remove from heat and set aside.
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