Please read my notes at the end of the recipe:
5 pounds russet potatoes, peeled and cubed
3 stalks celery, sliced thin
1 large onion, diced small
1 clove garlic, minced
1 teaspoon black pepper
4 cups chicken stock (see note)
1/4 cup butter (see note)
1 pound bacon, fried crisp and roughly chopped (see note)
1 cup heavy cream (see note)
1/2 cup whole milk
Garnish: sour cream, shredded cheddar cheese, diced green onion
1. Place potato cubes into the inner pot of the pressure cooker.
2. Add celery, onion, garlic , pepper & butter. Stir to combine.
3. Add bacon and chicken stock to pot. Stir to combine.
4. Lock the pressure cooker into place.
5. Bring to pressure for 10 minutes.
6. Quick-release steam from pressure cooker (or, allow to cool down manually as desired).
7. Remove lid. Use a potato masher to crush the vegetables into a thick mash (as smooth or as chunky as you like).
8. Add cream and milk, stirring to incorporate.
9. Makes about 10-12 cups.
NOTES: 1. Spike has me using chicken base rather than canned or boxed stock. MUCH less salty.
2. I didn't use the butter.
3. I used about a half pound of bacon. I think next time I'll use the butter and not use the bacon.
4. I used half and half because that's what I had on hand.
5. When you take this out of the refrigerator the next day, it will look like regular mashed potatoes. Just microwave a bowl, don't thin it out until it's heated through.