Instantly Mediterranean by Emily Paster

Author:Emily Paster
Language: eng
Format: epub
Publisher: Tiller Press
Published: 2021-09-14T00:00:00+00:00

SERVES 4

3 pounds waxy potatoes, such as Yukon Gold, peeled and cut into 1-inch cubes

6 tablespoons extra-virgin olive oil

9 garlic cloves, peeled

2 sprigs rosemary

1 teaspoon kosher salt, plus more for seasoning

Freshly ground black pepper

1. Pour 1 cup water into the inner pot of your electric pressure cooker. Place the potatoes in a steamer basket and place the basket in the pot.

2. Close the lid and make sure the pressure release valve is closed. Select the Pressure Cook function and set the cooking time to 8 minutes at high pressure.

3. While the potatoes are cooking, heat the olive oil in a small saucepan over medium heat. Add the garlic and rosemary and toss to coat with the oil. Turn the heat down to low and cook, allowing the garlic and herbs to infuse the oil, for about 20 minutes. Remove the rosemary and garlic cloves with a slotted spoon. Discard the rosemary but reserve the garlic.

4. When the cooking program is complete, release the pressure manually and remove the lid. Press Cancel to turn off the Keep Warm function. Remove the steamer basket. Drain the potatoes, reserving 1 cup of the cooking water.

5. Return the drained potatoes to the pot. Select the Sauté function and set the heat level to “Normal.” Cook the potatoes, tossing them gently, for 1 to 2 minutes to dry them out.

6. Select the Keep Warm function and mash the potatoes directly in the pot. Season with the salt and pepper to taste. Gradually add the infused olive oil to the potatoes while mashing. If the mashed potatoes seem too thick, add a splash of the reserved cooking water and continue to mash.

7. Smash some or all of the oil-poached garlic cloves, as desired, and stir them into the potatoes. Taste and adjust the seasoning, if needed.

8. Serve immediately, or hold the potatoes, covered, on the Keep Warm setting for up to 1 hour before serving.

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