2poundspotatoespeeled (I used russet, you can leave them whole)
1pinchkosher saltto taste
1pinchfresh ground black pepperto taste
4ouncesKerrygold buttercut into 1-inch cubes (it has to be Kerrygold, trust me on this.)
½cupPecorino Romano cheesefreshly shredded
½cupheavy whipping cream
Instructions
Place a rack in the bottom of the pressure cooker. Add 1 cup of water.
Place peeled potatoes on top of the rack. Place the lid onto your pressure cooker, locking it into place. Set your pressure to high and the timer to 10 minutes.
When the timer beeps, use your quick release to release the pressure.
When pressure is completely released, open the lid and remove the potatoes from a bowl. Add salt, pepper, and butter. Mash potatoes with a potato masher or hand mixer.
Fold in cream and Pecorino Romano. It may seem runny at first, but the more you fold it, the thicker and creamier it will be.
Notes
It’s worth noting again that for mashed potatoes, you need Kerrygold butter. Sometimes it’s okay to use regular store brand or American butter. This is not one of those times.