Pressure Cooker Potatoes with Tarragon Butter

Name: Pressure Cooker Potatoes with Tarragon Butter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 pounds small Yukon gold and/or red new potatoes; ¼ cup sliced green onions; 3 cloves garlic, minced; ¼ teaspoon black pepper; 1 cup chicken or vegetable broth; 3 tablespoons butter; 2 tablespoons chopped fresh tarragon or dill; 3 tablespoons grated Parmigiano-Reggiano cheese

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 5

Cost: $5.66 /serving

Author : Better Homes & Gardens

Pressure Cooker Potatoes with Tarragon Butter

Ingredients

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2 pounds small Yukon gold and/or red new potatoes¼ cup sliced green onions3 cloves garlic, minced¼ teaspoon black pepper1 cup chicken or vegetable broth3 tablespoons butter2 tablespoons chopped fresh tarragon or dill3 tablespoons grated Parmigiano-Reggiano cheese

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Instructions

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Step 1

In a 6-qt. electric or stove-top pressure cooker combine potatoes, green onions, garlic, and pepper. Add broth.

Step 2

Lock lid in place. Set electric cooker on high pressure to cook 10 minutes.* For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 10 minutes.* Remove from heat. For both models, quickly release pressure. Open lid carefully.

Step 3

Using a potato masher or the back of a large spoon, gently smash potatoes to burst skins. Add butter and tarragon; toss to coat. Transfer to a serving bowl. Sprinkle with cheese.

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