The second new recipe for tonight was for mashed potatoes in the Pressure Cooker. Have you ever been able to make mashed potatoes from start to finish in under 10 minutes? Only 5 minutes of cooking time at high pressure, and before I knew it, I had nice fluffy mashed potatoes! I was thrilled! This will be a regular at our dinner table going forward due to how simple it was to make and how FAST! Surprisingly, my garlic had seen better days, so I left it out this time around. I will be adding it next time around as I know it will add so much additional flavor to them. They were just the right amount of creamy with only a few small lumps. Just the right consistency.
Quick Garlic Mashed Potatoes
Source: Pressure Cooking For Everyone, Rick Rodgers & Arlene Ward
3 pounds medium Idaho or russet potatoes, peeled and cut into 1/2 inch slices
4 cups water
8 large garlic cloves, crushed under a knife and peeled
1/2 teaspoon salt, plus more to taste
1/2 cup hot milk
3 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
In a 5-7 quart pressure cooker, combine the potatoes, water, garlic and 1/2 teaspoon salt. Lock the lid in place. Bring to high pressure over high heat. Cook for 5 minutes. Remove from the heat and quick release the pressure. Open the lid, tilting it away from you to block any escaping steam. Drain well.
Return the potatoes and garlic to the warm cooker. Using an electric hand mixer or a potato masher, mash the potatoes with the milk and butter. Season with additional salt and pepper. Serve hot.
Barbeque-Rubbed Pork Chops
Source: Cooking Light, April 2007
1 tablespoon light brown sugar
1 teaspoon salt
1 teaspoon paprika
1 teaspoon chili powder
3/4 teaspoon garlic powder
3/4 teaspoon ground cumin
1/4 teaspoon dry mustard
1/8 teaspoon ground allspice
1/8 teaspoon ground red pepper4 (6-ounce) bone-in center-cut loin pork chops, trimmed (about 1/2 inch thick)
Combine first 9 ingredients; rub over both sides of pork. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add pork; cook for 2 minutes on each side. Reduce heat to medium, and cook for 8 minutes or until done, turning occasionally. Remove from pan; let stand 5 minutes.
Yield: 4 servings (serving size: 1 pork chop)
CALORIES 277 (34% from fat); FAT 10.5g (sat 3.8g,mono 4.7g,poly 0.8g); PROTEIN 38.8g; CHOLESTEROL 105mg; CALCIUM 48mg; SODIUM 669mg; FIBER 0.5g; IRON 1.4mg; CARBOHYDRATE 4.3g