Imagine transforming ordinary sweet potatoes into a silky, luxurious side dish that will make your taste buds dance with joy - and the best part? You'll do it in record time with your pressure cooker! These mashed sweet potatoes are not just a side dish; they're a culinary revelation that combines speed, simplicity, and mind-blowing flavor in one incredible recipe that will have your family and guests begging for seconds.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large sweet potatoes, peeled and cubed
- 1/2 cup milk
- 1/4 cup butter
- Salt and pepper to taste
Instructions
- Wash and peel the sweet potatoes, cutting them into roughly 1-inch cubes to ensure even cooking. Aim for consistent cube sizes for uniform texture.
- Place the cubed sweet potatoes into the pressure cooker insert, ensuring they are evenly distributed across the bottom of the pot.
- Add 1/2 cup of water to the bottom of the pressure cooker to create steam and prevent burning. This liquid will help cook the sweet potatoes efficiently.
- Secure the pressure cooker lid, ensuring the valve is set to the sealed position. Set the pressure cooker to high pressure and cook for 8-10 minutes, depending on the size of your potato cubes.
- Once the cooking cycle completes, perform a quick release of the pressure to prevent overcooking. Carefully open the lid, allowing steam to escape away from your face.
- Drain any excess liquid from the cooked sweet potatoes. Return the potatoes to the pressure cooker insert.
- Add butter and warm milk to the cooked sweet potatoes. Use a potato masher or immersion blender to create a smooth, creamy consistency.
- Season with salt and pepper to taste, mixing thoroughly to distribute the seasonings evenly.
- Transfer the mashed sweet potatoes to a serving bowl, creating a gentle peak or swirl on top for an attractive presentation.
- Serve immediately while hot, optionally garnishing with a small pat of butter or chopped herbs like chives or parsley.
Tips
- Cube Consistency is Key: Cut your sweet potatoes into uniform 1-inch cubes to ensure even cooking and a smooth texture.
- Liquid Matters: Always add the recommended amount of water to prevent burning and create the perfect steam environment.
- Quick Release is Crucial: Perform a quick pressure release to stop the cooking process and prevent mushy potatoes.
- Warm Your Milk and Butter: Slightly warmed dairy will blend more smoothly and create a creamier final texture.
- Don't Overmix: When mashing, stop as soon as you reach your desired consistency to avoid gluey potatoes.
- Optional Flavor Boosters: Consider adding a pinch of cinnamon, nutmeg, or a drizzle of maple syrup for extra depth of flavor.
- Serve Immediately: These mashed sweet potatoes are best enjoyed hot, straight from the pressure cooker.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 30mg
