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Print Friendly Recipe Recipe Information Source: wanda Ingredients potatoes water salt pressure cooker Preparation Hot Pack: Wash, peel, and cut into 1 inch cubes. Dip cubes into brine to prevent darkening (Brine: 1 tsp (5 ml) salt to 1 quart (950 ml) water.) Drain. Cook for 2 minutes in boiling water. Pack hot and cover with boiling water to 1 inch of top. Process in pressure cooker at 10 lbs (4.5 kg) for: 35 min. for pints 40 mins for quarts Comments If this sounds like a lot of work, you can pan fry cubes and freeze. Freezing whole potatoes is not recommended. This, too, is not good for all potatoes. It is best to use an all purpose potato instead of a baking potato.

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