Pressure Cooker Garlic Mashed Potatoes

Ingredients

• 1 cup water
• 3 to 3 1/2 pounds russet potatoes, peeled and sliced 1-inch thick
• 4 cloves garlic, peeled
• 3/4 cup whole milk
• 3 tablespoons unsalted butter
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• Chopped fresh chives or parsley, for garnish, optional

Directions

1. Set a steamer basket inside the electric pressure cooker, then pour in 1 cup of water. Pile the potato slices and peeled garlic cloves into the basket.
2. Lock the lid in place, and check that the pressure valve is turned to “sealing.” Choose “Steam” or “Manual,” and cook on high pressure for 4 minutes. The cooker will need about 15 minutes to build pressure before the timer starts.
3. When the cycle is finished, carefully switch the valve to “venting” for a quick release. With heatproof mitts, take the steamer basket out of the pot. Remove the inner pot, pour off the water, and put the potatoes and garlic back into the inner pot, leaving it out of the cooker housing.
4. Add the milk, butter, salt, and pepper. Mash everything together with a potato masher until the potatoes are as smooth or as rustic as you like. Add extra milk or butter if you want, then taste and adjust with more salt and/or pepper as needed.
5. Transfer the potatoes to a serving bowl, scatter the chopped chives over the top, and serve hot.