1. Place a trivet in the bottom of a 4-quart or larger pressure cooker. Add water and potatoes. 2. Secure lid and over high heat reach high pressure. Adjust heat to stabilize pressure. Time from moment high pressure has been reached, cooking for 8-10 minutes. (Check at 8 minutes; if not done, recover and bring up to pressure for additional time.). 3. Remove from heat and allow pressure to drop naturally, per your p.c. manual. 4. Drain potatoes into a colander and let stand for a minute to dry excess moisture. 5. Put potatoes through a potato ricer, food mill, or mash with a potato masher and transfer to a warmed serving dish. 6. Add warmed milk, 1/4 cup at a time, while beating, until the potatoes are creamy. 7. Add garlic and butter and beat until blended. 8. Season with salt and pepper to taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
