Creamy Mashed Potatoes (Pressure Cooker)

By Venzie

There are as many recipe for "the best" mashed potatoes as there are folks who love them. Here's the approach that makes me croon.
For the lightest, fluffiest mashe potatoes, use starchy russets. Pass the cooked potatoes through a food mill or a ricer-an inexpensive gadget that looks like an overgrown garlic press. If you don't own a food mill or a ricer, use a potato masher.

Ingredients

• 3 pounds russet (idaho baking) potatoes, peeled, and cut into 1-inch chunks
• 1 teaspoon salt, plus more to taste
• 4-5 tablespoons butter
• 2/3 to 1 cup heavy cream or half and half
• freshly ground pepper (optional)

Details

Servings 6

Preparation

Step 1

Pour 1 cup water into a 4-quart or larger 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. Remove the lid tilting it away from you to allow the steam to escape. If the potatoes are not fork-tender, replace the cover and steam for a few more minutes over high heat.
Drain the potatoes in a large colander. Set the cooker over low heat. Melt 4 tablespoons of the butter and stir in ⅔ cup of the heavy cream. Pass the potatoes through a ricer or the medium blade of a food mill directly into the butter-cream mixture.
Using a whisk or slotted spoon, stir briskly to achieve a light, creamy texture. Add more cream to thin and more butter for added richness, if desired. Season to taste with salt and pepper (if using). Serve immediately.