Pressure Cooker Garlic Whipped Potatoes with Mashed Carrots, are half the calories of regular Mashed Potatoes. Now you can eat more!
Potatoes, potatoes, potatoes, how do I love thee? I love thee so much that I always add equal amounts of carrots, so that I can cut some calories and add some veggie nutrients. Well, ya know…… You can use all potatoes for this recipe. You can use all carrots for this recipe as well.
Cut the potatoes in large-ish chunks. They cook faster than the carrots. You can see the carrots are cut up in smaller pieces than the potatoes since they take just a bit longer to cook. You can either use a trivet, or if you have the RSVP Endurance Stainless Steel Strainer Basket, add the potatoes and carrots to the basket and put them in the Pressure Cooker, with water underneath.
The timing of this recipe is based on the size of the cut potatoes and carrots, as I’d like them both cooked to perfection in one shot.
Dump the cooked veggies into a bowl and mash away with a fork or a potato masher.
You may or may not believe me, but it is important to add the ingredients in a particular order. First pour in the milk, cream or half & half, your choice. As you add the milk, salt and butter, you will continue to mash with the fork, so if you want a chunky texture, mash as you go.
The salt goes in next. Mash the milk and salt in really well before the next step. Lastly, toss in the butter. The butter should always go in last. This will ensure a nice smooth mashed potato texture and not a gummy texture, which happens if the butter is whipped in first. Start to whip the potatoes around with your Whisk until you get the consistency you prefer.
I generally live on the skins, because it is my preference. If you want a smoother and creamier whipped texture, peel the potatoes prior to cooking.
- GoWise 8 Quart Pressure Cooker
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
- Alton Brown Salt Box
- OXO Good Grips Cutting Board
- Stainless Steel Trivet
- GoWISE USA Stainless Steel Pressure Cooker Basket Rack for 8 quart PC
- 1.5 Quart Stainless Steel Mixing Bowl
Here is the handy printable recipe:
Pressure Cooker Garlic Whipped PotatoesPrint Pin Rate
- Wash and chop potatoes. Wash, peel and chop carrots, making sure that the carrots are a bit smaller than the potatoes.
- Add one cup of water to the Pressure Cooker cooking pot and place a trivet on top. Add the potatoes, carrots and garlic to the trivet.
- Lock on lid and close Pressure Valve.
- Cook at High Pressure for 8 minutes.
- Allow a 5 minute Natural Pressure Release and then do a Quick Release to remove the rest of the pressure.
- Add potatoes, carrots and garlic to a bowl and mash with a fork.
- Add the milk and continue to mash. Add the salt and mash until completely combined.
- Add butter and whip together well.