Buttered Green Beans With Red Potatoes And Rosemary

1. 1

   Scrub the potatoes and snap the ends off the green beans. If you have the small new potatoes, cut them in half. If you have the larger red potatoes, quarter them.

2. 2

   Add the water to a pressure cooker with the rack at the bottom. Add the potatoes and green beans.

3. 3

   Using a mortar and pestle, grind the the dried rosemary a bit to break it up and mix it in with the vegetables.

4. 4

   Put the pressure cooker on high heat, and once the jiggler on top starts rocking and rolling, set your timer for five minutes. On the mark, immediately cool the pot under cold water until the pressure is relieved.

5. 5

   Open the pot and pour out all but about a half of cup of the water and dump the contents (minus the rack) into a bowl. Add the butter, milk and salt and/or pepper to taste.

6. 6

   Stir well until some of the mushy parts of the potatoes break apart and mix into the butter and milk to make a creamy broth. So simple and delicious!

* Per serving · 4 servings · Values may vary.