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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place a trivet in the bottom of a 4-quart or larger pressure cooker. Add water and potatoes. | 2. Secure lid and over high heat reach high pressure. Adjust heat to stabilize pressure. Time from moment high pressure has been reached, cooking for 8-10 minutes. (Check at 8 minutes; if not done, recover and bring up to pressure for additional time.). | 3. Remove from heat and allow pressure to drop naturally, per your p.c. manual. | 4. Drain potatoes into a colander and let stand for a minute to dry excess moisture. | 5. Put potatoes through a potato ricer, food mill, or mash with a potato masher and transfer to a warmed serving dish. | 6. Add warmed milk, 1/4 cup at a time, while beating, until the potatoes are creamy. | 7. Add garlic and butter and beat until blended. | 8. Season with salt and pepper to taste. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	3/4	cup		0.0	0.0	0.0	0.0
potato	4		peeled quartered	-	-	-	-
milk	1/2 - 3/4	cup	warmed	0.0	0.0	0.0	0.0
garlic clove	2	tablespoons	peeled crushed	-	-	-	-
butter	1/4	cup	melted	342.0	15.714	10.686	28.8
salt				-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.