Source: Pressure Cooking For Everyone, Rick Rodgers & Arlene Ward
3 pounds medium Idaho or russet potatoes, peeled and cut into 1/2 inch slices
4 cups water
8 large garlic cloves, crushed under a knife and peeled
1/2 teaspoon salt, plus more to taste
1/2 cup hot milk
3 tablespoons unsalted butter
1/4 teaspoon freshly ground black pepper
In a 5-7 quart pressure cooker, combine the potatoes, water, garlic and 1/2 teaspoon
salt. Lock the lid in place. Bring to high pressure over high heat. Cook for 5 minutes. Remove from the heat and quick release the pressure. Open the lid, tilting it away from you to block any escaping steam. Drain well.
Return the potatoes and garlic to the warm cooker. Using an electric hand mixer or a potato masher, mash the potatoes with the milk and butter. Season with additional salt and pepper. Serve hot.