Mashed Potatoes

Unbelievably creamy, these potatoes are what you want when there is gravy around. But they are also scrumptious without gravy, and you can serve them with just about any entree. This basic recipe is followed by an assortment of tasty variations. Think about your favorite flavor combinations and come up with your own!

SERVES 6 TO 8

INGREDIENTS:

• Approximately 2 cups water
• 6 medium russet potatoes, scrubbed, peeled, and quartered
• 1/2 to 3/4 cup warmed heavy cream
• 3 tablespoons unsalted butter
• 1 1/2 teaspoons salt, plus more if needed
• 1/2 teaspoon freshly ground black pepper, plus more if needed

INSTRUCTIONS:

1. Pour the water into the pressure cooker. Arrange the trivet and steamer basket in the bottom and stack the quartered potatoes in the basket. Lock the lid in place and cook at high pressure for 5 minutes.
2. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Drain the potatoes and return them to the pot. Shake the pot to dry the potatoes.
3. Mash the potatoes in the pot, adding approximately 1/3 cup of the warmed heavy cream and 2 tablespoons of the butter. Continue mashing until the potatoes reach a smooth consistency, adding more cream if necessary.
4. Stir in the salt and pepper, and taste for seasoning. Add more salt and pepper if needed, and stir in the remaining tablespoon of butter.
5. Serve the creamy mashed potatoes immediately while they are still warm.

VARIATIONS:

• SMOKED GOUDA MASHED POTATOES: Smoked Gouda cheese adds a mellow, smoky quality when stirred into mashed potatoes. After mashing the cream and 2 tablespoons of butter into the cooked potatoes, stir in 1 cup of shredded smoked Gouda cheese, only 1/2 teaspoon of salt, the pepper, and the remaining tablespoon of butter.

• GARLIC MASHED POTATOES: Here, sliced garlic steams along with the potatoes. Sprinkle 6 sliced garlic cloves over the raw potatoes in the pressure cooker and proceed with the recipe.

• GORGONZOLA MASHED POTATOES: Gorgonzola blue cheese gives these potatoes a lot of personality. Mash the cream and only 1 tablespoon of butter into the cooked potatoes, and then stir in 1 cup of crumbled Gorgonzola cheese, 1 teaspoon of salt, and the pepper. Garnish with 6 bacon strips, cooked until crisp and crumbled.

• GARLIC AND HERB MASHED POTATOES: Boursin cheese is delicately flavored with garlic and herbs, and it gives the potatoes a luxurious quality. Mash the cooked potatoes with only 3 tablespoons of cream, 1 tablespoon of butter, and one 5.2-ounce package of softened Boursin cheese. Stir in just 1/2 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper.

• SUN-DRIED TOMATO AND PESTO MASHED POTATOES: Dotted with sun-dried tomatoes and swirled with garlicky basil pesto, these are addictive. Mash the cream and 1/4 cup of finely chopped sun-dried tomatoes packed in oil into the cooked potatoes. Stir in 1/4 cup of homemade (see page 335) or store-bought basil pesto, 1/4 cup of finely grated Parmigiano-Reggiano, 1/2 teaspoon of salt, and 1/4 teaspoon of freshly ground black pepper.

• BACON, WHITE CHEDDAR, AND SCALLION MASHED POTATOES: These are as good as a loaded baked potato! Mash 1/4 cup of cream, 1/4 cup of sour cream (at room temperature), 1 1/2 cups of shredded sharp white Cheddar cheese, and 2 tablespoons of butter into the cooked potatoes. Stir in 3 tablespoons of finely chopped scallions (white and light green parts), 1/4 teaspoon of salt, 1/4 teaspoon of freshly ground black pepper, and 8 bacon strips, cooked until crisp and crumbled. Stir in another tablespoon of butter.

NOTE:

• Warming the cream helps to create a fluffier potato. When the cream is cold, it has a tendency to work the gluten in the potatoes, resulting in a stickier potato.