Pressure Cooker Garlic Roasted Smashed Potatoes

Printed from healthyfamilycookin.blogspot.com

*Serves 8-10

INGREDIENTS:

6 Large Potatoes, washed and quartered  *See Note 1 below

6 whole garlic cloves

1 tsp. olive oil

1-12-oz. can evaporated milk

1 cube butter

Salt & Pepper, to taste

DIRECTIONS:

In the pressure cooker, place the potatoes and 2 Cups of water. Place whole garlic cloves in a piece of aluminum foil with 1 tsp. olive oil and wrap tightly. Place the garlic tin foil ball on top of the potatoes. Heat pressure cooker to high pressure for 8 minutes. After the cooking time is up, use a quick release method to release the pressure. Open the tin foil ball with the steamed garlic cloves and place the open foil under a hot broiler for about 5 minutes to caramelize and turn golden (*See Note 2 Below). Then remove garlic skins, and crush. Drain off the water from the potatoes. In a large bowl (I use a large Bosch mixer) add the cooked potatoes, the crushed, roasted garlic cloves, the evaporated milk, 1 cube of butter and salt and pepper to taste. Mash the potatoes until smooth (I use the whips on the Bosch). Serve immediately or keep warm in the pressure cooker until serving.

*Note 1: You can peel the potatoes before cooking them if you prefer mashed potatoes. I usually keep the skins on to add nutrition and save a little time. Just make sure you scrub the potatoes really well if you leave the skins on.

*Note 2: You can also skip this step of caramelizing the garlic if you're in a hurry and still get a strong, delicious garlic-y flavor in the smashed potatoes.

*Recipe Sources: Recipe adapted from Chef Brad's Pressure Cooker Cookbook and roasted garlic method adapted from hippressurecooking.com