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6 Russet or baking potatoes, peeled and cut into 1-inch chunks
4 cloves garlic, peeled and left whole
½ cup half and half
3 tablespoons butter, melted
1 cup shredded Cheddar cheese
salt and freshly ground black pepper
5 scallions, sliced (optional)
4 slices bacon, chopped and cooked (optional)
Cheddar Garlic Mashed Potatoes
Directions
1. Place the potatoes and garlic cloves into the pressure cooker and add enough water to just cover
the vegetables. Lock the lid in place.
2. Pressure cook on HIGH for 6 minutes.
3. Reduce the pressure with the QUICK-RELEASE method and carefully remove the lid. Drain the
potatoes and return them to the warm pressure cooker.
4. Mash the potatoes with a potato masher or a food mill, adding the half and half, butter, and
shredded Cheddar cheese. Season to taste with salt and freshly ground black pepper and garnish
with scallions and cooked bacon bits if desired.
Serves 6 to 8
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