Ingredients:

  • 5 lbs Yukon Gold Potatoes, peeled and cut into 1-inch cubes
  • 1 cup Chicken Broth
  • 1 tsp Sea Salt
  • 0.5 cup Unsalted Butter, cubed and room temperature
  • 1 cup Whole Milk
  • 4 cloves Garlic, minced
  • 0.25 tsp White Pepper

Instructions:

  1. Peel the 5 lbs of Yukon Gold potatoes and cut them into uniform 1 inch cubes.
  2. Place the cubes into the inner pot of your pressure cooker.
  3. Pour in 1 cup of chicken broth and sprinkle 1 tsp of sea salt over the top.
  4. Lock the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes.
  5. While the timer runs, mince the 4 cloves of garlic and ensure your 0.5 cup of butter is at room temperature.
  6. Once the timer beeps, perform a Quick Release by turning the valve to Venting. Wait until the pin drops and steam completely stops whistling.
  7. Open the lid and poke a few cubes with a fork; they should fall apart until they look like soft, shattered fragments.
  8. Toss in the cubed butter and the 4 cloves of minced garlic.
  9. Pour in 1 cup of whole milk and 0.25 tsp of white pepper.
  10. Use your masher to crush the potatoes until the texture is silky and no large lumps remain.