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The Kitchen Recessionista

So, here we are, in a recession. Let's eat!

Vegetarian Travel Guide: P.S. Kitchen, New York.

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P.S. Kitchen, 246 W. 48th St., New York, NY
Hours: 11 a.m.-11 p.m. Wednesday-Saturday; 11 a.m.-10 p.m. Sunday-Tuesday.
Menu: https://www.ps-kitchen.com/brunch
Suitable for: Vegetarians, vegans, omnivores, theater-goers

When we find ourselves in New York City – which, happily, usually ends up being three or four times each year – we try very hard to keep our dining options open. In a city with approximately 40 zillion vegetarian-friendly restaurants, it feels a bit of a crime to keep returning to the same place over and over and over again.

But with P.S. Kitchen, we’ll make an exception to that rule. Even on trips when we don’t intend to visit the restaurant on ()th Street, we somehow find ourselves back there anyway, via a reservation that’s fallen through or the proximity to a show we’re seeing after dinner. But this, I can attest, is not a hardship. In fact, it is a joy.

I’d had my eye on P.S. Kitchen since early in 2020, when we’d planned on visiting much later in the year for Christmas. Alas, we all know what happened throughout the year, and thus it took me a bit longer than planned to finally darken the doorstep. But since then, we’ve made up for lost time!

And about that doorstep: Blink and you’ll miss it. I can’t tell you the number of times I’ve walked right by and had to double back! But once you enter the restaurant, you’re transported to an oasis of calm-and-chic comfort. Wearing jeans? Dressed in your Broadway finery (pro tip: tell the waitstaff if you have a show to go to)? Either way, you’ll feel comfortable. The staff will see to it!

Now, before we get to the food, a word about the restaurant’s mission. A full 100% of its profits go to P.S. Kitchen’s charitable partners, which as of this writing include Share Hope, Justice Rising, Restore and Defy Ventures. A restaurant that walks the walk and serves great food? Where do I sign up?

Speaking of that great food: There’s no shortage of it here. Every item on the menu that we’ve tried so far is a winner, from shareables through main courses through dessert. Our go-to plan is to order entrees and then splurge on dessert, but you’d do just as well swapping in an appetizer. And if you drink alcoholic beverages, have a gander at their cocktail and wine lists; we’ve not had a drink yet that hasn’t been out of this world. (Looking for a mocktail? The restaurant’s zero-proof options are plentiful as well!)

On our most recent visit to P.S. Kitchen, I had my wintertime favorite: Chik’n pot pie. While I try to diversify my order, my heart always comes back to the pot pie in the end; I can’t seem to go more than two visits without having it! LeeLee joined in the fun this time, surprising me by also ordering a pot pie, though on other visits he’s enjoyed the kitchen’s various burgers and pasta dishes with great success.

We finished off our meal with a panna cotta, which was both light and decadent at once. It was another of those dishes where I wished it were socially appropriate to lick the plate after the fact; we didn’t want to let one molecule go to waste!

We tottered out of P.S. Kitchen a little more than an hour after we’d arrived, enjoying a wonderful dinner before continuing our stroll toward the Lincoln Center for an evening performance. But oh, I wished we’d had time for an after-dinner coffee or something a bit stronger! That will just give us something to look forward to next time, I suppose!

:)

Product Review: Immi Ramen.

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A few months ago, I was chatting with my nutritionist, Rebecca, at our regular appointment when she started telling me about a few new products on the market she thought I might be interested in. While I adore her for her insights into my nutritional intake and overall health, I am equally enthralled by her new-food recommendations, so I got my pen and paper ready for notes. She came out of the gate strong.

“Do you know about Immi ramen?” she asked, as I wrote furiously. “I-M-M-I. It’s loaded with protein and microwaves up in no time. All vegan.”

I did NOT, in fact, know about it, but as soon as we finished our appointment I gave it a quick search. And lo! There it was, at immieats.com, offering up all sorts of flavors ranging from black garlic chik’n to spicy “beef” to, my favorite, tom yum “shrimp.” Rebecca was right: The ramen had 21 grams of protein in every packet, with 6 net carbs. I ordered a variety at once.

The cooking process was simplicity itself. I put 1.5 cups of water into a large 4-cup measuring cup (how many times can I say “cup” in one sentence? – but reader, I defy you to find another way to write that). Then I plunked the dry ramen into the container and microwaved for about four minutes. Brought it out, stirred, then microwaved again for another three or four minutes. When the ramen was nice and soft, I dumped the entire container into a waiting soup bowl, into which I’d already emptied the seasoning packet. 

But wait! There’s more!

I gussied up the ramen with some steamed mixed stir-fry vegetables and then added some baked tofu to gild the lily. Top the whole thing with a drizzle of Sriracha, and dinner was ready!

The final result: Deliciousness. The tom yum shrimp flavor was distinct yet not overpowering, pungent but not overly salty. It was incredibly reminiscent of the flavor packets of the ramen I used to purchase at the grocery store in my pre-vegetarian days (which is to say: I’ve still cooked the ramen noodles themselves since then but haven’t used the flavor packets in 20 years!), yet it didn’t leave me feeling dehydrated and bloated afterward. The taste was fresh and the ramen quite filling. I was hooked right away.

And I’ve remained so for months ever since! As I write this, I’ve got two ramen packets left in the cabinet, which means I need to order some more on the double. This meal has become a go-to for lunch or dinner, whenever I want something comforting and homey and hearty that doesn’t take an age to whip up. I’m definitely a fan – and have no doubt that you will be too.

Have you given Immi a try? Let me know what you think in the comments!

:)

Vegan Butterscotch Candies.

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Before we discuss today’s candy excursion, a confession: I have yet to bake a single thing this holiday season. Oh, my spirit has been willing, but the time has been so crunched! And you know what? That’s perfectly OK. Sweets are good any time of the season, and if friends and neighbors don’t get their deliveries till after Dec. 25, we’ll call them New Year’s candies and move right on along. I haven’t had a recipient yet who refused my baked goods due to a date on the calendar.

I started a love affair with these candies nearly four decades ago and can’t remember a holiday season without them. Some of my first Christmas memories involve me standing on a kitchen chair so I could see over the counter, watching my mother mix the fixings for butterscotch candies on the stove, then carefully spooning them out onto aluminum foil to cool. Her original recipe had a chocolate-butterscotch blend, but when I developed cocoa-induced migraines in college (a travesty, that!), I moved the party to a butterscotch-only recipe instead. My cocoa-fueled migraines have abated at this point in my life, but I like the butterscotch-forward recipe so much that I’ve kept it!

While this recipe didn’t start as a plant-based concoction, I’ve taken the liberty of making it one. Dairy-free butterscotch chips are easy to find now both in specialty shops and on Amazon (I like the King David brand for meltability), and the rest of the ingredients are naturally vegan, so it’s just not all that difficult to do. And if you want to add a bag of chocolate chips back in, be my guest! We’re all for variety here. :)

The recipe’s below.

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Vegan Butterscotch Candies.

A holiday treat that will make friends everywhere you go!

  • Author: KitchenRecessionista
Scale

Ingredients

2 bags of butterscotch chips (or one bag of butterscotch chips and one bag of chocolate chips)

1 5-ounce container of chow mein noodles

8 ounces unsalted roasted peanuts

Instructions

Before you get started, line a countertop or table with aluminum foil. This will be important later.

Pour the chips into a large pot and turn the heat to Medium, stirring constantly. Once the chips have completely melted, add the noodles and peanuts and continue to mix until everything is well coated with butterscotch (or butterscotch/chocolate).

Working as swiftly (and smoothly!) as you can, spoon out the mixture one spoonful at a time onto the foil until you’re out of melted butterscotch, at which point you can feel free to lick the spoon and the remnants in the pot. Let the candies cool for several hours, store in an airtight container and give out to all your friends and family!

:)

The Holidays, Man.

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Tell me something: Is it me, or are the holidays absolutely flying by this year? I know, we all say this every year, but something about the way Christmas falls this time around – on a Monday, yielding a long weekend of holiday reverie – makes the whole month of December feel even more compressed. I’m sure I can’t be alone in this … right?

For me, one way to save some time and carve out a few minutes to myself is to rely on my easiest, heartiest and most comforting meals this time of the year. I have no problem sacrificing creativity for comfort food during the holiday season; it’s a trade-off I’m more than willing to make.

So if you’re like me, pressed for time and looking for the easy path wherever you can find it at the moment, you’re in need of some fast-cooking, quick-to-the-table meals to take the stress out of your evening dinner routine. Here are some of my favorites that I lean on every single year. Maybe they’ll become some of yours too! Have a go-to of your own that you’d like to share? Drop it in the comments!

Crockpot Cowboy Stew: This dish is always a crowd-pleaser and yields leftovers for days!

Backyard BBQ Chili: A treat for gameday, a lazy day or any day! 

Easy Instant Pot Hoppin’ John: Add a little Cajun flair to your day – any day! – with this impossibly easy Hoppin’ John recipe.

Vegan Hamburger Helper: A childhood comfort meal, re-created! It comes together in a snap.

Instant Pot Old Faithful: This infusion of black beans and rice is relied on so heavily in our home that we call it simply Old Faithful. It’s always there for us!

Instant Pot “Tuna” Noodle Casserole: After going vegetarian more than 20 years ago, I never thought I’d have tuna noodle casserole again, but this recipe proved me wrong.

Vegan Sausage and Egg Breakfast Sandwiches: These sandwiches feel so decadent, and yet they take no time to put together. Serve them up for breakfast or brunch – or breakfast for dinner! 

:)

Vegan Shrimp Tacos.

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For some reason, we end up having pasta dishes most Fridays, but last Friday I decided to shake things up and whip up a favorite: Vegan shrimp tacos! They’re such a wonderful diversion from the regular beef or chik’n variety, and so easy to make.

I have said time and again on these pages that I am a Gulf Coast girl, born and raised. As such, shrimp was the very last carnivorous food I gave up, and while I don’t regret it at all, I certainly have missed it over these past 21 years or so. As time has gone by, the vegan-seafood market has improved by leaps and bounds, and now veggie-shrimp is coming into its own – not as quickly as I might like in terms of wide distribution, but it’s getting there.

Now, I still can’t run to my local grocery (or even natural-foods store) to find a wealth of veggie-seafood options. But good old VeganEssentials.com has me covered – for this and any other specialty plant-based item I might have my eye on! My favorite veggie-shrimp quickly became the Loving Hut brand, though any brand they offer is quite good.

So with my shrimp in the freezer and my taco shells at the ready, it was time to get to work. I heated up some rice in the Instant Pot, and while it cooked, I warmed some refried beans on the stove and baked some taco shells in the oven. And then it was time for the piece de resistance: The shrimp!

I defrosted the shrimp in the fridge and then, when it was time to cook, coated a pan with cooking spray. I flicked the heat up to Medium, added the shrimp, and then started seasoning. Cumin, chipotle chili powder, garlic powder, onion powder, a pinch of salt – it all went in with a heavy hand (except for the salt). Within minutes, the kitchen became aromatic, and the shrimp cooked right on along for another 10 or so minutes, searing a bit as I tossed them around in the pan. 

Now a word about spices: A lot of the spices I’m recommending are definitely “to taste” – if you want more or less, or different spices altogether, just make the swap and move right along. You can’t screw this up! 

Once the shrimp is fully cooked and heated through (split one in half just to see – or do as I did and eat a whole one straight from the pan in the name of culinary science), continue forth with your taco-making with dignity. Top with all your favorite toppings – lettuce, tomato, black olives and avocado are big hits around here – and eat well!

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Vegan Shrimp Tacos.

Vegan shrimp tacos are such a wonderful diversion from the regular beef or chik’n variety, and so easy to make.

  • Author: KitchenRecessionista
Scale

Ingredients

4–6 crispy taco shells

1 can refried beans

1 package of vegetarian shrimp (we like Loving Hut brand)

Garlic powder, onion powder, chipotle chili powder, cumin, salt and pepper, to taste

Your favorite toppings (we like lettuce, tomato, black olives and diced avocado)

Instructions

Heat the taco shells per package directions, and quite frankly do the same with the beans.

Coat a large saute pan with cooking spray and heat on medium heat. Add the shrimp and toss vigorously with the spices (feel free to add more or less of your favorites! There’s no rule here). Cook on medium heat for about 10-12 minutes, mixing often, until the shrimp is fully cooked and a bit seared in places.

Once the shrimp is cooked, it’s time to assemble the tacos! First put a scoop of beans in the bottom of the shell, then top with 2-3 shrimp. Top the taco with your favorite accoutrements and serve with rice, if desired.

:)

Vegetarian Travel Guide: PLNT Burger, Alexandria, Va.

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PLNT Burger, 1700 Duke St., Alexandria, Va.
Hours: 11 a.m.-9 p.m. daily
Menu: https://plntburger.appfront.ai
Suited for: Burger lovers of all persuasions!

Now, this addition to the travel guide is a bit off the normal scope, because PLNT Burger’s primary setup is not a sit-and-eat affair but rather a takeaway model. Nestled in a Whole Foods Market as it is, it’s more of a deli counter in terms of the walk-up-and-pay style of service. But don’t let this deter you! It’s Alexandria – plenty of nearby parks abound (including John Carlyle Square, just one block away, or the African American Heritage Park, one block to the other side) if you’re looking to take your meal al fresco. Or if you’re traveling, you can take it back to your hotel for a respite. Or, if you’re like me, you can take it HOME and enjoy it without having to lift a finger in cooking.

That’s my go-to play. Plate it on up like I’ve done all the cooking, only I haven’t, and everybody knows it. No lies were told.

As you might guess from the name, PLNT Burger is indeed all plant-based. And while it does center on burgers – which we’ll get to in a minute – it’s also got the skills down for chik’n and veggie-fish, as well as plenty of side items. 

In fact, the veggie-fish is just what I ordered last time we had PLNT Burger delivered to our doorstep! The Save the Bay Filet tastes sooooo much better than any other breaded filets of fish you may have had in your lifetime from – ahem – other burger joints. We won’t name names. With a creamy tartar sauce and all the veggie fixings, it’s pure joy on a bun. And paired with fries – and ALL the dipping sauces, because we can never choose just one – it’s the perfect rendition of fish and chips!

But don’t sleep on the burgers, either. When trying to decide what to order, the question is: How hungry are you? Are you hungry enough for a quarter-pounder two patties thick? Or something a bit more sedate? Do you want cheese? Bacon? The floor is yours. As for me, my go-to is the Steakhouse Burger, featuring a Beyond Meat patty, roasted mushrooms, caramelized onions, a slice of cheese, steak sauce and horseradish mayo. Oh man. So good. So messy, but so worth it!

Looking for a side other than fries? No worries. PLNT Burger also offers up bloomies – onion petals, fried to perfection – and, to gild the lily even further, chili cheese fries. And don’t forget dessert! Their cookies are on point, as are the shakes, which aren’t always available so be sure to snap them up when the moment strikes.

As soon as you finish your meal, it’s guaranteed you’ll be pining for your next visit straightaway. And good news: There are multiple PLNT Burger locations popping up all throughout the country, so keep an eye out closer to home for a nearby option.

:)

Vegetarian Travel Guide: NuVegan Cafe, Richmond, Va.

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NuVegan Café, 417 W. Grace St., Richmond, Va.
Hours: Noon-8 p.m.
Menu: https://www.ilovenuvegan.com 
Suited for: Vegetarians, vegans, omnivores, soul food lovers

Just two hours away from where we live in Northern Virginia, Richmond is a very easy weekend (or anytime) jaunt for LeeLee and me. Between us, we’ve been dozens of times over the years, and I’m proud to say we’ve eaten (and drank) at many of the city’s best and most fun veg-forward spots. But not until December did we darken the door of one of NuVegan’s newer outposts. Now with the benefit of hindsight, it was a crime that we waited so long! We won’t make that mistake again. It’s now on the permanent visitation agenda.

Those new to the NuVegan brand are in for a wonderful treat. The family-owned chain, which has locations in Washington, D.C., Baltimore, Woodbridge, Va., and Richmond, offers up vegan soul food that warms the heart and fills the belly. With an extensive hot bar and made-to-order sandwiches, no matter your craving, you’ll find the remedy here.

Chik’n drummies? Fried fish? Barbecue tofu? It’s all here. And what would a meal be without some good old sides – the mac and cheese will leave a lasting memory on your taste buds, and you can’t leave without some collard greens just to give dish a pop of color.

As for LeeLee and me, we’ve been to the NuVegan movie many times before up in Washington (and visited its predecessors down in Florida), so we knew the drill coming in: Order two kinds of sandwiches, cut them in half, and then order two sides to split. What starts as a simple lunch becomes a tasting menu right quick!

I ordered the fish sandwich. LeeLee ordered the steak and cheese sub. Then we ordered a side each of macaroni and cheese and collard greens and awaited our feast.

A word to the wise: Good food takes time. So if you’re in a rush (we weren’t), you might want to order ahead for pickup so it will be ready when you arrive. But either way, your patience will be well rewarded.

The fish sandwich is one of my favorites to order from NuVegan; it reminds me of so many church fish fries I grew up attending in the South. But unlike those past times, this fish sandwich is all plant-based – and it is a true delight. The texture was spot-on and the breading was masterfully applied. It’s been a month since I enjoyed it last and I still dream of it.

Meanwhile, LeeLee’s steak and cheese sub took us to Philly in our minds at once! Get an extra napkin: The sub is messy in all the best ways. The veggie-steak is meaty and hearty, the cheese perfectly smooth. My advice? Give up all sense of propriety at the table and just go for it.

And then there are the aforementioned mac and cheese and collard greens. I’m not going to lie: I am totally biased toward these two sides, because they are frankly the gold standard for NuVegan. You can’t go wrong with any of the restaurant’s side items, but you would be a fool to not order these two at the very least. The collards are perfectly tangy; the mac and cheese is the creamiest and richest you have likely ever had. Even when I cannot possibly eat one more bite, I’m always sorry to see them go!

And along those same lines, I was also sorry to see lunch end once we polished off every morsel of our order. But not to worry: We’ll certainly be back for more!

:) 

Vegan Sausage, Egg and Cheese Waffle Breakfast Sandwiches.

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In these past few months of pandemic, I’ve been spending a great deal of time with Blanche Devereaux, my sourdough starter. Blanche and I have worked together to make such bready concoctions as English muffins, hamburger buns, pretzel rolls, hot dog buns that became mini-baguettes (which I wouldn’t call a FAIL, exactly), and more. 

But recently, Blanche and I worked together to create some sourdough waffles that toe the line between sweet and savory. Sure, you can absolutely top them with butter and maple syrup and go to town, but they’re also very much at home splitting time with veggie-sausage and other savory selections.

As we finished up our waffles one morning, LeeLee mused, “These would be great as the bread for a breakfast sandwich.”

And reader, he was correct. (Score one point for LeeLee.)

So when the next Sunday rolled around, I rolled up my sleeves and got straight to work. The hearty waffles made excellent “bread” for the sandwich, and cheddar cheese slices, sausage patties and Just Egg came together perfectly for the filling. As I scrambled the eggs, I also threw on a pot of grits, and our brunch came together in no time and delighted us both so much.

You’ll be eating this sandwich with a fork and knife, as it has just too much personality to sit there quietly when you try to pick it up. So with that in mind, if you really wanted to gild the lily, why not top the whole thing with a dollop of syrup? The lines of sweet and savory are meant to be blurred, people. And this sandwich is just the one to do it.

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Vegan Sausage, Egg and Cheese Waffle Sandwiches

Hearty waffles make excellent “bread” for the sandwich, and cheddar cheese slices, sausage patties and Just Egg come together perfectly for the filling!

  • Author: KitchenRecessionista
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2 sandwiches 1x
  • Category: Brunch
  • Method: Stovetop
  • Cuisine: Breakfast and brunch
  • Diet: Vegan
Scale

Ingredients

4 waffles of your choice (homemade or store-bought), the more savory the better

3–4 tbsps. butter

1 bottle Just Egg

2 slices of your favorite cheddar cheese

2 breakfast veggie-sausage patties

Salt and pepper, to taste

Instructions

Toast the waffles to crispy perfection and place, open-faced, on plates for serving. Top each waffle with a pat of butter. Place a slice of cheese on one of each pair of waffles.

Next, heat your sausage patties per package instructions and place them atop the cheese, atop the waffles. You’re building a very nice sandwich here!

In an omelet or other nonstick pan, put a tablespoon of butter and let it melt at medium heat, swirling the butter around to coat. Once it’s melted, pour in the Just Egg and let it firm up for a few minutes before beginning to scramble it, stirring frequently (and even more frequently as it gets closer to finishing).

After you’re happy with the consistency of your scramble, divide the pan in half as best you can and spoon half of the scramble atop the sausage patty on each sandwich-to-be.

Then – and this is the best part – put the top waffle on each sandwich, grab a fork and knife (because this is TOO MUCH for hands alone!), and dig in! Serve with your favorite brunch side items.

:)

Keywords: vegan, vegetarian, brunch, breakfast

New Recipe: Vegan Pimiento Cheese Sandwiches

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When I think back to my all-time favorite lunches – sometimes also serving as snacks or even dinners – the subject of pimiento cheese always comes to mind. There’s just something about the zesty tang of the diced pimientos, mixed with the savory, slightly salty cheese and, of course, the mayonnaise that holds it all together that really proves to be a wonderful spread indeed. From within sandwiches to atop crackers to just plain old by the spoonful, pimiento cheese has all the makings of a perfect meal. My mother makes the very best version I’ve ever had; she has the proportions just right.

So when, this Veganuary, I developed a craving for this beloved concoction, I just knew I had to make a plant-based version! And I knew it could be simply glorious, to boot. After a couple of tries, I was certainly not disappointed with the final result.

The equation couldn’t be simpler. Combine a jar of diced pimientos with the plant-based cheddar of your choice, douse with a dollop of mayo and then spritz in some salt and pepper, and you’ve got the makings for a glorious lunch – or Super Bowl Sunday dinner! Slap that spread on some bread and off you go. And save the leftovers for snacking the next day – it’s even better then!

The recipe’s below.

VEGAN PIMIENTO CHEESE SANDWICHES
Serves 4

What you’ll need:

1 jar diced pimientos, drained
1 bag shredded vegan cheese (we like Violife)
1/2-3/4 cup of vegan mayonnaise
Salt and pepper to taste
8 slices of the sandwich bread of your choice

In a large mixing bowl, place the pimientos in the bottom and then add the cheese and mayonnaise. Start with half a cup of mayo and if you need more use the extra quarter-cup. Add salt and pepper to taste (I like to go heavy on the black pepper) and then mix thoroughly.

Plop the pimiento cheese on sandwich bread (or crackers) and enjoy!

:)

New Recipe: Instant Pot Sweet Potatoes (Two Ways!)

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The farmer’s markets have been teeming with sweet potatoes over the past few months, nearly every vendor’s table robust with the deep garnet hues of freshly dug spuds. What better way to warm up a cold winter than with a perfect blend of sweet and savory flavors to grace your dinner table? 

Naturally, over the holiday season I had ample opportunities to test various sweet potato recipes – we love them, after all! And right away I confirmed what I’d long suspected: The pressure cooker (in our case, the Instant Pot) makes light work of sweet potatoes, saving you time and allowing you to get to dinner much quicker. 

I’ve got two recipes for you today, and they both start the same way. Scrub two sweet potatoes and place on the trivet in your Instant Pot. Add half a cup of water to the bottom of the pot, close the lid, and set to High pressure for 25 minutes, waiting 10 minutes before quick releasing.

Now, here is where the two roads diverge. You can either pluck both potatoes out of the pot (carefully!), slice them open, dress them with cinnamon and butter (and some marshmallows if you’re into that sort of thing) and serve them, or you can peel them and mash them up with some creamer, maple syrup and spices after the fact. Both recipes are below – just be sure to stop at the “hoist the potatoes from the pot” step if you want to enjoy them baked and intact!

INSTANT POT SWEET POTATOES (TWO WAYS!)
Serves 2

What you’ll need:

Two medium to large sweet potatoes, scrubbed
½ cup of water
1 tsp. cinnamon or to taste
2 tbsp. butter
½ cup mini-marshmallows
2 tbsp. maple syrup
½ cup vegan creamer

Both recipes start the same way. Place two potatoes atop the trivet in the Instant Pot and pour ½ cup water into the pot to cover the bottom. Close the lid and set the pressure cooker to High pressure for 25 minutes. Once the time has elapsed, allow to naturally release for 10 minutes before quick-releasing the remaining pressure.

Remove the potatoes from the pressure cooker. If you’d like to serve baked sweet potatoes, simply slice the spuds lengthwise and top with cinnamon, butter and marshmallows to taste. 

If you’d like mashed sweet potatoes instead, drain the Instant Pot, peel the cooked potatoes (you’ll probably want to let them cool for a few minutes first; the skins will probably fall right off) and then roughly dice them. Place them back into the pressure cooker, add the butter, cinnamon, syrup and creamer (start with smaller dousings of creamer at first to make sure it ends up at the proper consistency), and then mash the potatoes with a potato masher, stirring with a spoon to combine everything. 

Serve either as-is or with some marshmallows atop it, and enjoy!

:)