Use your Nesco Pressure Cooker instead of the old-fashioned
method of boiling them on the stovetop. Pressure cooking guarantees your
potatoes will be done perfectly every time, faster than traditional boiling.
Add 2 cups of water and 5 pounds Russet potatoes, peeled and
quartered. Cook on HIGH PRESSURE for 5 minutes. When time is up, use the quick
release to release pressure. Use a Hand Mixer on Speed 14 to mash potatoes to
desired texture while adding other ingredients.
Standard Mashed Potatoes:
½ cup butter
¾ cup milk
Salt and Pepper to taste
Fold all ingredients into potatoes and serve.
Rich and Creamy Mashed Potatoes:
5 Tablespoons Butter, divided
8 oz. cream cheese, room temperature and cubed
8 oz. sour cream
1 teaspoon onion salt
½ teaspoon garlic salt
¼ teaspoon pepper
Add 3 tablespoons of butter, cream cheese, sour cream, onion
salt, garlic salt, and pepper to mashed potatoes. Spread mixture into baking
dish and brush with remaining 2 tablespoons of butter. Bake at 350 for 30-35
minutes.
Jalapeno Popper Mashed Potatoes
8 oz, cream cheese, softened
1 cup sour cream
½ cup milk
1 ½ teaspoon garlic salt
2 jalapenos, deseeded and finely
chopped
2 cups shredded cheddar cheese,
divided
Bread crumbs
Fold cream cheese, sour cream,
milk, garlic salt, jalapenos and one cup of shredded cheese into potatoes.
Spread into 9x13 pan and sprinkle with remaining cheese and bread crumbs. Cover
with foil and bake at 350 for 30 minutes.