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Pressure Cooker Garlic Whipped Potatoes
Pressure Cooker Garlic Whipped Potatoes with Mashed Carrots, are half the calories of regular Mashed Potatoes. Now you can eat more!
Prep Time
5
minutes
mins
Cook Time
8
minutes
mins
Total Time
13
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
6
servings
Calories:
Author:
Jill Selkowitz
Ingredients
3
large
Potatoes
8
large
Carrots
4
Cloves
Fresh Garlic
1/2
cup
Heavy Cream
(Half & Half, or Milk)
2
teaspoons
Kosher Salt
1
Tablespoon
Butter
Instructions
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.