The mark of an excellent cook might just be the perfect mashed potatoes.
Stacy Springer shares how to make them in just 10 minutes!
Garlic Mashed Potatoes
5 Russet Potatoes, peeled, cubed
10 New Potatoes, quartered
8 Quart Pan, Water covering potatoes (2 c water for pressure cooker method)
2 Tbsp Kosher Salt
2 Cloves Garlic
2 Sprigs of Thyme
1/4-1/2 c Heavy Cream
1 Tbsp Dijon Mustard
1/2 Stick of Butter
Salt and Pepper to taste
Place the potatoes, salt, garlic, and thyme into the pan and add water to cover potatoes. Bring to boil and let simmer until potatoes are soft to a fork, 20-30 minutes.
Drain excess water and return potatoes to pan.
Add remaining ingredients into the pan of potatoes and mash to preference.
Pressure Cooker Method
Place potatoes, salt, garlic, and thyme into an 8-quart pressure cooker and add 2 c water.
Once pressure cooker has been locked and reaches pressure, time for 8 minutes.
After 8 minutes, remove pan off heat and place in sink. Quick release pressure by releasing valve and running cold water over the top of the pan.
For more from Stacy, visit www.ekbites.com.