HOW TO MAKE IT
INGREDIENTS: 4 pounds russet potatoes peeled and roughly chopped 5 cups water 2 teaspoons salt divided 6 tablespoons butter ¼ cup sour cream ¼ cup milk 2 large cloves garlic minced ½ teaspoon pepper Minced chives for topping (optional) Additional butter for serving (optional)
Thoroughly scrub the potatoes to remove any dirt, then peel them. Chop the potatoes into equal-sized chunks and place them in the pressure cooking pot.
Cover the potatoes with an inch of cold water. Add a teaspoon of salt and lock the lid in place. Turn the valve to “sealing”. Select High Pressure and an 8 minute cook time. When the cooking time ends, use a quick pressure release by switching the valve to “venting”.
Drain the potatoes and return them to the pressure cooking pot. Add the butter, milk, sour cream, garlic, salt, and pepper. Use a potato masher to mash the potatoes until they’re light and fluffy.
Serve the mashed potatoes with minced chives and more butter on top!