This recipe has been modernized to use the electric slow cooker. Back in the day, our pressure cookers were not electric.
2 lbs medium russet potatoes, peeled
3 cups water
1 1/2 tsp salt, divided
1/3 cup milk or buttermilk
1/4 cup sour cream
2 tbsp butter
1/4 tsp black pepper
Optional: Chopped chives for garnish
Add potatoes, water 1/2 teaspoon of the salt to a 6-quart electric pressure cooker. Lock lid and close pressure-release valve. Adjust to pressure cook on high 10 minutes. Quick-release pressure.
Drain, reserving cooking liquid. Add potatoes back to pan. Add the milk, sour cream, butter and the remaining 1 teaspoon of salt and the pepper. Mash until of the desired consistency, adding some reserved cooking liquid, if needed. Garnish with the chives, if desired. You can also top with a few thin slices of butter, if desired.
No comments:
Post a Comment