The season concluded with Super Bowl 50, the league's championship game, on Sunday, February 7, 2016, at Levi's Stadium in Santa Clara, California, with the Denver Broncos defeating the Carolina Panthers 24â10.
Reduce heat to low, maintaining high pressure, and cook for 30 minutes. Use quick-release method to lower the pressure. Drain potatoes and return them to pressure cooker. Add butter and milk and cover pressure cooker with lid for 5 minutes, allowing the heat from the potatoes to melt the butter and warm the milk. Remove lid. Season with kosher salt and white pepper, and use a hand masher to mash potatoes until lumps are mostly gone. Transfer to a bowl and serve hot.
A pressure cooker does the job in about 20 minutes. Autumn's hard-skinned squash varieties also demand long cooking times, either by steam and oven-roasting. Last week, we put the pressure cooker to the test with spaghetti squash. This week, we cooked butternut squash to the soft stage in just 10 minutes. Place the cubed squash in the pressure cooker with 1 cup of water. Place the lid on the pot, lock the lid into place and bring the cooker to full pressure, according to the manufacturer's instructions. Cook for 10 minutes and release pressure.