Adapted from Lorna Sass

1/2 to 1 C veg. stock
1 bay leaf
3/4 tsp. salt, or to taste
1 large head of garlic, broken into cloves and peeled (best to smash them with the back of a knife)(I used about 6 large cloves)
1-1/2 pounds thin-skinned potatoes, 1/2 inch dice (I used more)

In a pressure cooker, bring all to high pressure for 3 minutes. Quick release. Remove bay leaf. Drain off all but 1/2 C liquid. Mash coarsely with a fork or ricer (I just basically mixed it up briskly). Stir in freshly ground pepper and 1-2 Tbs. minced fresh parsley.

Posted to the VegSource Pressure Cooking Board by Cheryl

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