kelly said

a recipe repository

23 July 2006

Pressure-Cooker Smashed Red Potatoes with Garlic and Chives

Pressure-Cooker Smashed Red Potatoes with Garlic and Chives

Serves 4 to 6

For this rustic, country-style side dish, there is no need to peel the potatoes.

2 pounds red potatoes (6 medium), scrubbed and cut into 1-inch chunks

1 cup water

1 bay leaf

2 cloves garlic , peeled

Table salt

4 ounces cream cheese , softened

4 tablespoons unsalted butter (1/2 stick), melted

Hot water

3 tablespoons minced fresh chives

Ground black pepper

1. Place the potatoes, water, bay leaf, garlic, and 1/2 teaspoon salt in the pressure cooker. Lock the lid in place and bring to high pressure over high heat. Cook for exactly 8 minutes, adjusting the heat as needed to maintain high pressure.

2. Remove the pressure cooker from the heat and quick release the pressure. Carefully remove the lid, allowing the steam to escape away from you. Drain the potatoes and garlic in a colander and toss gently to remove any excess water. Discard the bay leaf.

3. Return the potatoes and garlic to the pressure cooker and cook, uncovered, over medium heat until any excess water has evaporated, about 1 minute.

4. Off the heat, mash the potatoes to a chunky consistency. Gently stir in the cream cheese and melted butter until just combined. Stir in hot water as necessary to adjust the consistency of the potatoes. Before serving, stir in the chives and season with salt and pepper to taste.