Veggie Paradise: Creamy Thyme Mashed Potatoes

(Pressure Cooker, Swiss Style)

Servings: 8–9 generous portions

Equipment: 6–8 qt pressure cooker/Instant Pot, hand masher

2.5 kg starchy Swiss potatoes (look for mehligkochend, often labeled for purée/gnocchi)
200 ml whole milk (or up to 250 ml for creamier texture)
100 ml heavy cream (optional, but makes it luxurious)
200 g unsalted butter, cut into cubes, room temp
2 tsp fine sea salt, plus more to taste
Freshly ground black pepper, to taste
4–5 sprigs fresh thyme
(Optional garnish) extra butter pats + chopped chives or parsley

Prep potatoes (10 min)
- Peel potatoes and cut into even chunks, about 4–5 cm.
- Place in a large bowl of cold water while cutting to reduce excess starch. Drain before cooking.
Pressure cook potatoes (20 min total)
- Add 1 cup (250 ml) water to the pressure cooker.
- Place potatoes in a steamer basket or directly on a trivet (not submerged).
- Cook on High Pressure for 10 minutes, then quick release.
- Check doneness: a knife should slide in easily. If not, cook 2 more minutes.
- Drain well if any water collected.
Infuse butter & dairy (10 min, can overlap with potato cooking)
- In a small saucepan, add milk, cream, and butter cubes.
- Add thyme sprigs.
- Heat gently on low until butter melts and mixture is warm and fragrant (do not boil).
- Remove thyme sprigs before using.
Mash potatoes (10 min)
- Transfer hot potatoes to a large pot or bowl.
- Mash immediately with the hand masher until mostly smooth.
- Pour in half of the hot thyme butter-cream mixture and mash/stir gently.
- Add the rest gradually until potatoes are creamy but still fluffy.
- Season with salt and black pepper.
Serve (or hold warm)
- For extra indulgence, top with a few more cubes of butter and sprinkle with chives/parsley.
- If not serving immediately, place mashed potatoes in a heatproof bowl, cover tightly with foil, and set over a pot of simmering water (bain-marie). They’ll stay warm and silky for up to 1 hour.

Veggie Paradise