6–8 cups water (enough to fully submerge potatoes)
2 cloves garlic, minced
6 T butter
8 oz mascarpone cheese (can sub cream cheese)
1/2 c half and half or whole milk, more as needed
1 1/2– 2 tsp salt, to taste
Cracked pepper, to taste
Fresh chives, for serving
Add peeled potatoes, water, and about 1/4 tsp salt to pressure cooker, making sure the potatoes are completely submerged in water. Secure lid, set valve to “sealing” and cook high pressure for 14 minutes.
When potatoes are done cooking, carefully move valve to “Venting” and release all pressure. Drain all of the water and add potatoes back to the pot.
Add garlic, salt, pepper, butter, mascarpone cheese, and half and half. Using a potato masher, mash until smooth and creamy. Adjust salt and pepper.
Top with fresh chives and cracked pepper; serve warm.