Submitted by: Mrs. G. Koehn of Paris, OH
- 4-6 potatoes
- 1 tsp salt.
- 2 c water
- 1/4-1/3c butter
- 1 c milk, +or-
- Put water on to boil in pressure cooker. Wash, peel, rinse, and cube potatoes in 1 1/2″ chunks. Put potatoes and salt in cooker, bring to a pressure for 5 minutes. Use rapid release, or pressure 4 minutes and allow to go down on its own. When pressure is completely down, open (lid tilting away from your face) and drain. Let steam dry for a minute on hot burner, off. Heat milk, melt butter. Mash potatoes, adding butter and a splash of milk after lumps are out. Add more milk, adjusting consistency and salt to taste. *Figure 1 medium per adult*
Note: In summer, use sour cream instead of butter and milk, stirring in fresh chopped chives and dill, if you want to omit gravy.
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