Instructions: Place a steaming trivet or collapsible steamer in the bottom of a 4-quart or larger pressure cooker. Add water, garlic and potatoes.

Close lid and bring pressure to second red ring (15 pounds pressure) over high heat. Adjust heat to stabilize at the second red ring. Cook for 6 to 10 minutes, depending on the size and age of the potatoes.

Remove from heat and use Natural Release Method (remove from heat and allow pressure to subside naturally).

Drain potatoes and garlic and let stand a minute to drain excess moisture.

Put potatoes and garlic through a potato ricer or mash with a potato masher and transfer to a warmed serving dish. Add milk, 1/4 cup at a time while beating, until the potatoes are creamy. Beat until blended.

Season with salt and pepper to taste.

This recipe yields 6 to 8 servings.

Yummy Alternative: If you have the time, try roasting a whole head of garlic at 350 degrees 45 minutes to an hour (wrapped in foil and drizzled with olive oil) and adding it to the potatoes before you mash them.

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