Pressure Cooker Garlic Whipped Potatoes with Mashed Carrots, are half the calories of regular Mashed Potatoes. Now you can eat more!

Pressure Cooker Garlic Whipped Potatoes

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 Salbree Steamer/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.

Kitchen Equipment and Essentials

Here is the handy printable recipe: