3poundsRusset potatoespeeled and sliced into 1 inch slices
¾cupwhole milkor half and half
1teaspoonfreshly ground black pepper
Preheat oven to 400°F. Remove the loose outer layers of skin from the garlic and trim around ¼ to ½ inch from the top to expose the cloves.
Line one spot in a muffin tin with foil and place the garlic in the foil. Drizzle around 1 teaspoon of olive oil on top of the garlic then fold the foil over the galic to cover.
Roast for around 45 minutes until the garlic is softened and lightly browned. Once the garlic has cooled you can squeeze the cloves out from the skin.
While the garlic roasts, place the peeled and sliced potatoes in your pressure cooker with 1 cup of water.
Lock the lid and cook on high pressure for 7 minutes, then quick release the pressure. Drain the water and return the cooked potatoes to the pot.
Squeeze the roasted garlic cloves from the skin and roughly chop with a large knife. Use the side of the knife to mash the garlic into a paste.
Add the garlic paste to the pot with the potatoes along with the milk, butter, salt and pepper. Mash the potatoes until smooth. If necessary, add additional milk to reach your desired consistency. Season with additional salt and pepper to taste then serve warm.
For smoother mashed potatoes use a potato ricer to mash the potatoes. You can also use an electric mixer to whip the potatoes if preferred, but be careful to not overmix.