Low Iodine Pressure Cooker Mashed Potatoes
Total time35 min
Prep time10 min
Cook time20 min
4.6(12)
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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
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¾ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - ½ tsp black pepper, or to taste
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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