Time: 1 hour.
Complexity: easily
Quantity: 12 tbsp.

What could be simpler than making mashed potatoes? But in the pre-holiday rush, when you have to cook several dishes at once, every minute counts. Using a multicooker's pressure cooker setting, you can boil potatoes for mashed potatoes without even bothering with cutting them. Peel the potatoes and place them whole on the multicooker rack. Under high pressure, the potatoes will cook very quickly and become completely soft and tender. Just mash them with a potato masher before serving. For a rich, creamy taste, add warm cream, butter, and sour cream to the mashed potatoes.

Ingredients:

• 2.2 kg medium Russet Burbank potatoes, peeled
• 1.5 cups light cream, warmed
• 220 g of butter at room temperature
• 1 cup sour cream
• Special equipment: Multicooker with a capacity of 6 liters.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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potato, cream, butter, sour cream

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Preparation:

Step 1
• Place a rack in the bottom of a 6-quart multicooker and add 3 cups of water. Place the potatoes on the rack. Follow the manufacturer's instructions for securing the lid and preparing the multicooker. Set the multicooker to pressure cook mode and cook on high for 15 minutes.
Step 2
• Once the pressure cooker cycle is complete, turn off the multicooker and allow it to release pressure naturally for 20 minutes. After 20 minutes, follow the manufacturer's instructions to release any residual steam from the multicooker. Be careful with the steam. Open and remove the lid, and transfer the potatoes to a large bowl. Add the light cream, butter, sour cream, and a generous pinch of salt and pepper. Mash the potatoes with a potato masher until the desired texture and consistency is achieved. Season with additional salt and pepper if needed.

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