- 10 mins
- 17 mins
Ingredients
- 2 lbs. Idaho Russet potatoes, peeled and quartered
- 1/2 c. water
- 2/3 c. whole milk*
- 4 T. butter (1/2 stick)
- salt
- pepper
Preparation
Step 1
Place peeled and quartered potatoes into the steamer basket or on metal trivet of your pressure cooker. Add 1/2 cup water to your potatoes. Pressure cook on HIGH for 5-7 minutes, using the quick release method for electric pressure cookers.
In a small saucepan, warm the milk and butter, till butter is melted.
Put hot, cooked potatoes into the bowl of an electric mixer and use the whisk attachment. Mix on medium speed until you do not see any large lumps.
While mixing, slowly pour the hot milk and butter mixture. At first, the potatoes will seem runny, but they will thicken in a minute or two.
Serve warm.
Notes
Experiment with using buttermilk, sour cream, or cream cheese, all at room temperature in place of part of the milk.