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Handmade mashed potatoes are traditional for Thanksgiving the same as turkey and stuffing. They are also a favorite for many retro family meals like meatloaf. In my cooking experience, as a young wife, my mashed potatoes have gone through many transitions. Some years they come out light and fluffy other years they come out like wallpaper paste. I found the trick to making the perfect mashed potatoes in a new appliance that I have in my kitchen. As I have expressed before I love my Electric Pressure Cooker. I have a Wolfgang Puck Electric Pressure Cooker, I actually have two, a 5 quart and a 7 quart. You just can not go wrong with this appliance. It is like a slow cooker but fast.
I use my Wolfgang Puck Electric Pressure Cooker to cook the potatoes washed, peeled and roughly cut potatoes for six minutes. When the potatoes are done cooked, I use a potato ricer instead of putting them in my stand mixer. My Potato Ricer is also a Wolfgang Puck appliance.
Once you have the potatoes riced, you can add butter, milk, salt and a few stirs and your potatoes are light fluffy modest and delicious.
I use one 5 lbs of potatoes, peeled and rough cut and add 3/4 cup of water to the pressure cooker. I set the timer for 6 minutes. After 6 minutes release the pressure and check the doneness. Run the potatoes through the ricer. When all the potatoes are riced, add 4 tablespoons of butter, and about 1/2 cup of milk (the amount of butter and milk depends on how many potatoes you are making. You have to just experiment until you have the consistency you like. Salt and Pepper to taste and mix lightly. You do not have have to mix much. Transfer to a pretty bowl and enjoy.