Pressure Cooker Mashed Potatoes
""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
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3 cups cold water, or as needed 3 1/2 pounds russet potatoes, peeled and sliced 3/4 inch thick 1/4 cup butter 1/2 cup whole milk 2 teaspoons kosher salt 1/2 teaspoon white pepper
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