Use your Nesco Pressure Cooker instead of the old-fashioned method of boiling them on the stovetop. Pressure cooking guarantees your potatoes will be done perfectly every time, faster than traditional boiling.
 
Add 2 cups of water and 5 pounds Russet potatoes, peeled and quartered. Cook on HIGH PRESSURE for 5 minutes. When time is up, use the quick release to release pressure. Use a Hand Mixer on Speed 14 to mash potatoes to desired texture while adding other ingredients.
 
Standard Mashed Potatoes:
½ cup butter
¾ cup milk
Salt and Pepper to taste
 
Fold all ingredients into potatoes and serve.
 
 
Rich and Creamy Mashed Potatoes:
 
5 Tablespoons Butter, divided
8 oz. cream cheese, room temperature and cubed
8 oz. sour cream
1 teaspoon onion salt
½ teaspoon garlic salt
¼ teaspoon pepper
 
Add 3 tablespoons of butter, cream cheese, sour cream, onion salt, garlic salt, and pepper to mashed potatoes. Spread mixture into baking dish and brush with remaining 2 tablespoons of butter. Bake at 350 for 30-35 minutes.
 
 
Jalapeno Popper Mashed Potatoes
 
8 oz, cream cheese, softened
1 cup sour cream
½ cup milk
1 ½ teaspoon garlic salt
2 jalapenos, deseeded and finely chopped
2 cups shredded cheddar cheese, divided
Bread crumbs
 
Fold cream cheese, sour cream, milk, garlic salt, jalapenos and one cup of shredded cheese into potatoes. Spread into 9×13 pan and sprinkle with remaining cheese and bread crumbs. Cover with foil and bake at 350 for 30 minutes.