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Ingredients
5 pounds potatoes (russet or mix of russet and Yukon)
1/2 tsp salt
4 ounces cream cheese
4 ounces butter
1/2-1 cup mixture of cream and/or milk and/or half and half, warmed
salt and pepper to taste
Directions
- Peel potatoes and cut into eighths (or twelfths, if the potatoes are large). Rinse potatoes. *Note: if using a potato ricer after cooking, you can leave the skin on; it will come off as you rice the potatoes.
- Put potatoes in the liner of electric pressure cooker or in a stovetop pressure cooker. Fill with water just to cover potatoes in electric pressure cooker or an inch higher than potatoes in stovetop pressure cooker. Add salt.
- Electric pressure cooker: cook for 3 minutes on high; quick release.
Stovetop pressure cooker: cook for 5 minutes; quick release. - Drain. Immediately add cream cheese, butter, and warmed milk/cream/half and half.
- Mash with potato masher or ricer. Add additional salt and pepper to taste.