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Ingredientes
- 3/4 c. water
- 4 lb small red potatoes quartered
- 1/2 c. lowfat milk - (to 3/4) warmed
- 2 x garlic cloves peeled, crushed
- 1/4 c. butter melted Salt to taste Freshly-grnd black pepper to taste
Direcciones
- Place a steaming trivet or possibly collapsible steamer in the bottom of a 4-qt or possibly larger pressure cooker. Add in water, garlic and potatoes.
- Close lid and bring pressure to second red ring (15 pounds pressure) over high heat. Adjust heat to stabilize at the second red ring. Cook for 6 to 10 min, depending on the size and age of the potatoes.
- Remove from heat and use Natural Release Method (remove from heat and allow pressure to subside naturally).
- Drain potatoes and garlic and let stand a minute to drain excess moisture.
- Put potatoes and garlic through a potato ricer or possibly mash with a potato masher and transfer to a warmed serving dish. Add in lowfat milk, 1/4 c. at a time while beating, till the potatoes are creamy. Beat till blended.
- Season with salt and pepper to taste.
- This recipe yields 6 to 8 servings.
- Yummy Alternative: If you have the time, try roasting a whole head of garlic at 350 degrees 45 min to an hour (wrapped in foil and drizzled with extra virgin olive oil) and adding it to the potatoes before you mash them.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 362g | |
| Recipe makes 6 servings | |
| Calories 289 | |
| Calories from Fat 73 | 25% |
| Total Fat 8.3g | 10% |
| Saturated Fat 5.08g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 83mg | 3% |
| Potassium 1412mg | 40% |
| Total Carbs 49.39g | 13% |
| Dietary Fiber 5.2g | 17% |
| Sugars 4.1g | 3% |
| Protein 6.54g | 10% |
