Classic Mashed Potatoes

INSTRUCTIONS

1. Wash and scrub your potatoes well, even though you are taking the skin off, you don't want the stuff that is stuck on it to float around in your pressure cooker and cooking want the stuff that is stuck on it to float around in your pressure cooker and cooking water - you will be using it later for the mash.
2. Place the washed potatoes inside the pressure cooker, with the largest potatoes in the bottom and the smaller on top, and add the water. Then, put the salt on top (it will melt and combine with the water during cooking). Never put salt in direct contact with a cold stainless steel pressure cooker as it may discolor the metal.
3. Close and lock the lid of the pressure cooker.
4. Cook for 18 Minutes at High Pressure.
5. When time is up, open the cooker by releasing the pressure through the valve- each pressure cooker does this differently so consult your manual for specific instructions!
6. Transfer potatoes to mixing bowl, reserving the cooking water, and while they are as hot as you can handle, remove the skins (or leave them on if you prefer).
7. Begin mashing with a potato masher and add 2 tbsp of cooking water. Then 2 tbsp of cream. Continue adding and mashing until you have reached the desired consistency - chunky is what my family likes so it only takes a couple of rounds of mashing and adding liquid for my potatoes to be finished.
8. Taste before adding additional salt as they might already be salty enough! Then, add any additional salt and pepper to taste.