Magic Pot Mashed Potatoes (Multi-cooker)

Creamy mashed potatoes that you don’t need to worry about boiling over on the stove.

There is nothing worse than when your pot of potatoes boils over and makes a terrible mess of your stove top, or even worse when they boil dry if forgotten about (your pot never recovers).

You all know that I call my multi cooker a magic pot. It simply is magic the way it cooks so fast and every meal always surprises me how good the flavour is.

Just make sure you cut each potato to a similar size.

They can be prepared well in advance by using the delayed timer to turn them on at your preferred time. I love peeling the spuds at lunch and setting time timer to be cooked at tea. Just one last thing to organise at the witching hour.

These potatoes will only take 12 minutes to cook once the multi cooker comes up to heat.

Once cooked you can choose how you wish to mash them. You could use the traditional milk and butter combination, or venture out and use cream cheese, chicken stock and grated parmesan.

Mash the spuds in the magic pot bowl using your potato masher. If you like them whipped you could use a wooden spoon or a potato ricer.

One of the best things about making a large batch of mashed potato is that you can store the left overs in the fridge or freezer. The mash will reheat well once thawed in the microwave, or simply fried in a cast iron frying pan.

You can also use the extra mash to top pies and casseroles. It’s always so much easier when you can pull the mash out of the freezer than boiling up a pot each time.

Print Recipe

Magic Pot Mashed Potatoes

Creamy mashed potatoes that you don't need to worry about boiling over on the stove.

Prep Time10 minutes mins

Cook Time12 minutes mins

Equipment

• Multi cooker
• Potato masher

Ingredients

Potato Base

• 2.5 kg agria potatoes (or a good mashing potato)
• 1 clove garlic
• 2 tsp salt
• water (enough to cover the potatoes)

Additons to mash

• 50 grams butter
• ½ cup milk

Or perhaps

• 1 cup cream cheese

Or try

• ½ cup chicken stock
• ¼ cup grated parmesan

Instructions

• Peel your potatoes and garlic.
• Place in the pressure cooker and cover with water.
• Pressure cook for 12 minutes.
• Release the steam (either manually or naturally).
• Use a fork to check and see if they are tender.
• Drain the water (But leave any soupy looking liquid.  This is good for the mash).
• Keeping the potatoes in the magic pot, use a potato masher, a potato ricer or the back of a wooden spoon to mash the potatoes.
• This is where you can choose what to add to your potatoes.
• Serve.
• Any leftovers you can freeze for another day.