Mashed Potatoes - Bennett Read 6L Pressure Chef Recipe Manual

QUINOA
INGREDIENTS: METHOD:
1 cup whole grain quinoa 1. Using a fine mesh strainer, rinse quinoa under
running water for about 2 minutes. This will remove
1 tbsp olive oil
any bitterness from the quinoa.
or avocado oil
2. Set the pressure cooker to Sauté. Add oil and heat.
1/2 tsp salt
3. Add salt and stir.
1 cups water
1/2
4. Add water and slowly transfer quinoa into the pot.
5. Lock the lid and cook on high pressure for 1
minute.
6. Release the pressure and serve.
7. Try serving with one of our main meal recipes.

MASHED POTATOES

INGREDIENTS: METHOD:
1 cup water 1. Add 1 cup of water to the pressure cooker pot. Insert
steam rack into the pressure cooker. Place potatoes onto
1 kg potatoes, peeled
the rack. The potatoes should be above the water.
4 tbsp unsalted butter
2. Lock the lid and cook on high pressure for 7 minutes.
2/3 cup whole milk
3. Release the pressure. Carefully remove potatoes and set
aside to cool. Empty water from the pot.
4. Once potatoes have cooled, cut into quarters.
5. Set the pressure cooker to Sauté. Add milk and butter
and melt the butter. Add salt and pepper to taste.
6. Place the potatoes back into the pot. Using a masher,
mash potatoes. Use a plastic whisk to blend and smooth.
7. Serve and top with chives (optional).
8. Try serving with one of our main meal recipes.
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