Ingredients

The following ingredients have 6 Servings
  • 2 pounds Russet Potatoes (peeled and quartered)
  • 1.5 cups Water
  • 2 teaspoons Sea Salt (or to taste)
  • 1 cup Heavy Cream (or milk)
  • 1/4 cup Butter
  • 2 cloves Fresh Garlic (peeled)
  • Cauliflower ((to sneak in veggies))
  • Fresh or Dried Chives (for garnish)

Instruction

  • Peel and quarter potatoes and place into a bowl of cool water.
  • Allow potatoes to soak in water for about 30 minutes. This will remove some of the surface starch and will make a better mashed potato.
  • Drain water and place potatoes into a steamer basket.
  • Add water to cooking pot.
  • Place steamer basket into cooking pot. If you do not have a steamer basket, then use a trivet in the pot and pile potatoes on top.
  • Lock on lid and close pressure valve.  Cook on high pressure (most machines default to high pressure) for 7 minutes. 
  • When beep sounds, wait 10 minutes and then release the rest of the pressure.
  • Remove Potatoes from cooking pot and place into large mixing bowl.
  • Using a potato masher, fork or electric hand mixer, mash or whip the potatoes.
  • Drizzle in milk or cream mashing/whipping as you go until you've reached your desired consistency.
  • Add in salt and mix through. If using pepper, add it in now.
  • Mix in butter until well combined and taste.
  • Adjust seasonings as needed. Remember, diners can add more salt to their own servings as some people do not like a lot of salt, so make sure not to over season.
  • Top with chives for nice color and a bit of an onion flavor.