Mashed potatoes that come out creamy and light are possible in minutes thanks to your pressure cooker!
Cook the Potatoes: Place potatoes on the steamer rack of your electric pressure cooker. (It's okay if a few fall through the grates.) Lock the lid in place and select an 8 minute cook time on high pressure.
Release the Pressure: Turn the pressure release valve to release the pressure. Unlock the lid and open away from your face. Test the potatoes. They should be soft. If they are hard in the center, replace the lid and cook for an additional two minutes. Drain the potatoes.
Mash the Potatoes: Mash the potatoes with a masher, food mill, or electric mixer. Add the butter. Stir to combine. Add 1/2 cup of the milk. Mix. Add more milk as needed--adding more than 3/4 of a cup of the potatoes seem dry. Season with salt and pepper to taste.
For Thicker, More Flavorful Mashed Potatoes: Use half Russet potatoes and half yellow potatoes. Look for Yukon Gold potatoes. These work great.