5# Russet potatoes - peeled and cut into fairly uniform pieces
2 cubes butter (no substitutions!)
3 cups heavy cream (you can substitute all or part with milk)
salt to taste
Peel and prep the potatoes.
Place in an 8 qt. pressure cooker pot (or use a regular pot and cover with water).
Add 1 cup water (or whatever amount your pressure cooker requires).
Lock on the lid.
Following manufacturers instructions cook the potatoes (after the hissing begins, turn down the heat to maintain the hiss and start timing - about 6 minutes is all!)
While potatoes are cooking, melt butter and heat cream in microwave or on the stove top.
Remove from heat and let pressure return to normal by itself or help it along by running cool water on the lid.
Once it's safe, remove the lid, drain the potatoes (there won't be much liquid to drain!).
Mash and add warmed cream/butter mixture and salt to taste.
At this time you can stir in any of the add ins.
Pairs Well With
In a hurry? Use your pressure cooker! Follow the pressure cooker manufacturer instructions. Don't have one? GET ONE! A pressure cooker requires very little water, potato flavor is not diluted.
Mashed potatoes are boring? ADD some new flavors! Stir in one or more of the following...cream cheese, crushed garlic, lemon zest, sour cream, crumbled bacon, chopped green onion.
I always make a full pot of mashed potatoes - there is so much you can do with leftovers...spudnuts, shepherd's pie, potato soup, freeze into 1/2 cup or 1 cup portions for thickening soups, potato croquettes, mashed potato casserole - the list is ENDLESS!