Mashed potatoes! Who doesn’t love them? My family can’t get enough of potatoes, especially my kids. I tend to add the spud to most of my veg or non-vegetarian dishes as it goes very well with either. I generally make mashed potatoes whenever I grill some fish or chicken and it is polished off by the end of the meal and so for the next meal, I make brown rice in a pressure cooker and toss it in some garlic fried in oil. Tastes super yum!
This is a super simple recipe and I am sure you will love it. Pair it with some of my grilled chicken or fish recipes, especially the Christmas Special – Roast Chicken with Bread & Giblet Stuffing! I am sharing the links at the bottom of this post, so don’t forget to check them!
Have you tried these?
Silky smooth, creamy and delicious mashed potatoes are a great accompaniment to grilled or roasted poultry or steak. Load it up with some grated cheese and watch it disappear within minutes!
- 750 grams potatoes about 3 medium - large ones
- 1/4 cup milk
- 1/2 tablespoon of butter
- 2 tablespoons of cream cheese
- salt & pepper to taste
- Grated cheese, to serve (optional)
- Pressure cook the potatoes with their skins on (unpeeled) for 5-6 whistles. When the cooker cools down to room temperature remove the potatoes. Once they have cooled, peel them and mash well using a potato masher or fork.
- Heat milk in a heavy based kadai/wok and add the mashed potatoes and mix well. Add the salt, cream cheese, butter and mix some more
- Season with pepper if desired and serve hot as a side.
To make the potatoes less soggy, instead of placing them directly in a pressure cooker you can place them in a small pan that fits comfortably inside the cooker. Place this pan on a cooker stand and pressure cook as usual. This technique will prevent the potatoes from absorbing excess water in case you get delayed to open the cooker.