Description
After years of adjusting, learning from failures, and sorting through advice from others that turned out to be good or bad, I finally have a great recipe that people flip over. The two biggest tips I’ve learned in making these is to heat the milk and butter before mashing in, and to use a hand masher as opposed to an electric mixer. Using these methods, I have NEVER had the potatoes come out pasty or soupy, always super-fluffy with just enough body.
Ingredients
- 3 cups cold water, or as needed
- 3 ½ pounds russet potatoes, peeled and sliced 3/4 inch thick
- ¼ cup butter
- ½ cup whole milk
- 2 teaspoons kosher salt
- ½ teaspoon white pepper
Instructions
- Bring water to a boil in a pressure cooker over high heat. When water is boiling
- add potatoes. Seal lid and bring cooker up to high pressure. Reduce heat to low
- maintaining high pressure
- and cook for 30 minutes.
- Use quick-release method to lower the pressure. Drain potatoes and return them to pressure cooker. Add butter and milk and cover pressure cooker with lid for 5 minutes
- allowing the heat from the potatoes to melt the butter and warm the milk.
- Remove lid. Season with kosher salt and white pepper
- and use a hand masher to mash potatoes until lumps are mostly gone. Transfer to a bowl and serve hot.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 55 mins
Servings: 6