Creamy Mashed Potatoes
From Pressure Perfect
3 lbs russet potatoes, peeled and cut into 1 in chunks
1 t salt plus more to taste
4-5 T butter
2/3 C half and half
Pour 1 c water into a 4 qt pressure cooker. Add the potatoes and sprinkle with salt.
Lock the lid in place. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes. Turn off the heat. Quick release the pressure. Make sure the potatoes are fork tender.
Drain the potatoes in a large colander. Set the cooker over low heat. Melt 4 T butter and stir in 2/3 c of the half and half. Mash the potatoes.
Delicious!! I'm so excited to try the garlic and Parmesan varieties.
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