This is a very delicious recipe as illustrated ... but it also works very well with additions such as roasted garlic cloves, cheese, etc.

Also check in on the Leftover Makeover page for ideas on re-purposing all your Holiday leftovers!

Here is what you’ll need:

  1. -3 pound russet potatoes, cut into medium-large chunks

  2. -1 teaspoon salt, more to taste

  3. -5 tablespoons butter (I used a whole stick)

  4. -1/2 cup to 1 cup cream or half and half  (I used cream)

  5. -Optional: freshly ground pepper, garlic, cheese, etc.

Pour 1 cup of water into your pressure cooker pot.

Place your potato chunks into the pot of your pressure cooker. 

Sprinkle the potatoes with salt.

Lock the pressure cooker lid in place and over high heat, bring it to high pressure.

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Once pressure has been reached, lower the heat in order to maintain pressure and cook for 8 - 10 minutes (depending on the size of your potatoes).

Remove from the heat and allow the pressure to release naturally.  The potatoes should be fork tender - if not, replace cover and steam for a couple more minutes.  Mine have always been done in 8 minutes.

Drain the potatoes in a large colander.

And then - here’s what we do ... I place a stick of butter and the cream into my slow cooker (Crockpot) and turn it on Low to melt the butter. 

Then I place my food mill over the top of my crock and start to pass the potatoes through (using the medium blade).  You could also use a potato ricer.

Once all the potatoes are done, I give the potatoes a quick, gentle stir to achieve a light, creamy texture.

Then - you can add more cream or butter if desired.  After making the mashed potatoes this way several times - I’ve found the salt that I sprinkle on before cooking the potatoes is enough.  But I still enjoy the richness of the added butter.  I keep the cream right around 1/2 to 3/4 cup.

But it would be at this point that you would season to taste with salt and pepper and any other spices you enjoy.

Then - place the lid on your slow cooker (Crockpot) and turn the setting to either Warm or Low (depending on how soon you need to eat - I like the Warm setting).

And that’s it ... Mashed Potatoes that are rich, creamy - and don’t require you to peel the skins or stand over a boiling pot of water!