2 lbs. Idaho Russet potatoes, peeled and quartered
1 cup water
2/3 cup whole milk
4 tablespoons butter (1/2 stick)
salt and pepper to taste
- Place peeled and quartered potatoes into the steamer basket or on metal trivet of your pressure cooker. Add 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.