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Pressure Cooker Mashed Potatoes

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5MIN
30MIN
6

Directions

1
Bring water to a boil in a pressure cooker over high heat. When water is boiling, add potatoes.


2
Seal lid and bring cooker up to high pressure. Reduce heat to low, maintaining high pressure, and cook for 30 minutes.


3
Use quick-release method to lower the pressure. Drain potatoes and return them to pressure cooker.


4
Add Hiland Dairy Butter and Hiland Dairy Milk and cover pressure cooker with lid for 5 minutes, allowing the heat from the potatoes to melt the butter and warm the milk.


5
Remove lid. Season with kosher salt and white pepper, and use a hand masher to mash potatoes until lumps are mostly gone.


6
Transfer to a bowl and serve hot.


  • 3 cups cold water, or as needed
  • 3 1/2 lbs. Russet potatoes, peeled and sliced 3/4 inch thick
  • 1/4 cup Hiland Dairy Butter
  • 1/2 cup Hiland Dairy Milk
  • 2 tsp. salt
  • 1/2 tsp. white pepper
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Nutrition Facts

Nutritional information may change. Variations may occur due to formula and ingredient changes.

Serving Size: 1.5 cups
Servings Per Container: 6


Amount Per Serving


Calories 263 Calories from Fat 77
% Daily Value*
Total Fat 8.6g 13%
Saturated Fat 5.3g 27%
Trans Fat g %
Cholesterol 22mg 7%
Sodium mg %
Total Potassium 42.6mg 14%
Total Carbohydrate 6.4g 14%
Dietary Fiber 6.4g 5%
Sugars 4.1g %
Protein 5.2g %
Vitamin A 6% Vitamin C 87%
Calcium 5% Iron 8%
Vitamin D % Phosphorus %
Magnesium % Thiamin %
Folate %

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.


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