Recipe: Garlic Mashed Potatoes (Presto Pressure Cooker Manual, 2006)

GARLIC MASHED POTATOES

2 pounds russet potatoes, peeled and diced
4 large cloves garlic
1 1⁄2 cups chicken broth
1 tablespoon margarine
Salt and pepper (to taste)

Place all ingredients except margarine and salt and pepper in cooker. Close cover securely. Place pressure regulator on vent pipe and cook 5 minutes with pressure regulator rocking slowly. Cool cooker at once (see note*).

Allow potatoes, garlic, and broth to remain in cooker. Mash potatoes using a potato masher or hand mixer until desired consistency is reached. Add margarine.

CAUTION:
FOR FRESH OR FROZEN VEGETABLES, DO NOT FILL PRESSURE COOKER OVER 2⁄3 FULL! Operating the cooker without cooking liquid or allowing the cooker to boil dry will damage the cooker.

*NOTE:
If the instructions state, "Cool cooker at once," cool the pressure cooker under a running water faucet or pour cold water over it, or place it in a pan of cold water until pressure is completely reduced. Note: Do not set hot cooker in a molded sink as it could damage the sink. Pressure is completely reduced when the air vent/cover lock has dropped. If the air vent/cover lock remains in its raised position, there is still pressure inside the pressure cooker. Continue to cool until the air vent/cover lock drops. After pressure has been completely reduced, remove the pressure regulator. Always remove the pressure regulator before opening the cover.

Makes 6 servings
From: Recipelink.com
Source: Presto 4 or 6 quart Pressure Cooker Manual, 2006