Pressure cooking potatoes?

Little Steven · October 2010

Made about twenty pounds of mashed potatoes yesterday to take to the in-laws for Thanksgiving. Making a turkey today and i was thinking of using the pressue cooker for the spuds. I have no idea as to prep or time.

Steve

AZRP · October 2010

Steve, looks like 10-12 minutes. -RP

http://fastcooking.ca/pressure_cookers/cooking_times_pressure_cooker.php

Little Steven · October 2010

Thanks Randy. Any idea how much water? How did your legs turn out yesterday?

AZRP · October 2010

I'm guessing just up to the sub floor in the cooker would be enough for a 12 minute cook. Legs were good. -RP

Mr. & Mrs Potatohead · October 2010

Steven, darn good idea and even better...The questions, as it made me do some searching. I've wanted to use this cooker but haven't yet!
According to the "book" that is still with my mother-in-laws Maitre's pressure cooker (olla de presion).
It should never be filled with solids more than 2/3's full and the water level needs to equal the level of the solids.
At 12 psi whole potatoes are done in 15 minutes.

Mr. & Mrs Potatohead · October 2010

I questioned that myself... :ohmy:
But, I have never used this cooker and the other one I have (big one) I use for canning. When I'm doing that I only use about 1 qt. of water...So, I woundered about the solid plus liquid levels shown in this book.
Nice to know I don't really need all that water!
Thanks

!

Little Steven · October 2010

Now I'm scared. Happy Thanksgiving

Steve

Little Steven · October 2010

Thanks Jerry.

I'll have to cut them as they are the Costco bakers.

Steve

lowercasebill · October 2010

http://kuhnrikon.com/recipes/recipe.php3?id=55

http://fastcooking.ca/pressure_cookers/cooking_times_pressure_cooker.php#fresh_and_frozen_vegetables

following is the best info

http://missvickie.com/howto/times/howtovegtimes.html

got a kuhn rikon for my birthday,,.. did small beets,, just amazing... not over cooked on the outside and all that stuff about flavor seems true,, i make my chicken stock in it now too ...

Ripnem · October 2010

Steve,

Did you see what I saw? :huh:

Little Steven · October 2010

Adam,

Just read the comments.

Steve

WessB · October 2010

Tweev has tarnished this forum for quite a while to come...pretty sad when we have to judge the newbies, that we really don't know...just because..we really don't know...

Mr. & Mrs Potatohead · October 2010

And sooo...After reading all of this info...
It appears that veggies (potatoes in this case) can be done with a small amount of water and the determining factor is the use of a cooking rack.
I guess when you think about that, it makes all the sense....Even if I'm steaming veggies with a pot of boiling water, I'm using a rack.
I still have to wonder though, about the Maitre user guide / book with the solid and liquid levels that are listed. Maybe it's old and outdated....Maybe they are referring to making of a broth. :unsure: Just don't know about that.
No matter, this I am sure of: Potatoes cooked with 250 F. steam will cook pretty fast!
Good luck Steven!!! And don't do what you always seem do to me by putting me in charge of something (flank steaks at the after party) when I've been kissing a bit of whisky!
I'm thinking you should be straight as an arrow with this adventure

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Pressure cooking potatoes?

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