Mashed Potatoes with Blue Cheese
- Serves 6
- 3 lbs. russet potatoes, peeled & cut in chunks
- 1 cup water
- 1/2 cup milk, hot
- 2 Tbsp. butter (optional)
- 1/2 Tbsp. salt
- 1/2 cup blue cheese, crumbled
- pinch nutmeg
- chives finely chopped to garnish
1.Place water and tripod into the pressure cooker. Place the potato chunks in the perforated insert steamer and elevate it on top of the tripod.
2.Close and lock the lid in place. Heat on high until pressure builds and the indicator rod rise to maximum pressure.
3.Turn down the heat, and cook for 8 minutes.
4.Turn off the heat, and release the pressure by slowly pressing the button on the handle.
5.Once all pressure is released, open the lid.
6.Let everything cool down for a moment then set steamer insert and tripod aside.
7.Remove all water from the cooker and add the cooked potatoes back to the pot.
8.Add blue cheese and butter, and mash the potatoes.
9.Add salt and nutmeg to hot milk and stir in gradually until desired consistency is reached.
10.For creamier texture, continue stirring. Add more salt if needed and top with chives before serving.