Garlic & Herb Smashed Potatoes

Makes about 6 cups (12 servings)

3pounds Yukon gold or russet potatoes 10-12cloves garlic, peeled 2teaspoons kosher salt, divided 1teaspoon white vinegar ¾cup reduced fat milk ¼cup half-and-half 3tablespoons unsalted butter, cut in ½-inch pieces ¼ cup chopped fresh chives ¼cup chopped fresh parsley ¼ teaspoon freshly ground white or black pepper

Calories 149 (28% from fat) ● carb. 24g ● pro. 3g ● fat 5g ● sat. fat 3g ● chol. 14mg ● sod. 185mg ● calc. 42mg ● fiber 2g

1. Peel the potatoes and cut in ½ - inch slices. Place the potatoes, water, garlic, 1 teaspoon of the kosher salt, and vinegar in the cooking pot of the Cuisinart Pressure Cooker. Cover and select High Pressure. Set timer for 7 minutes. When cooking is completed, use Quick Pressure Release. Turn off. 2. While potatoes are cooking, combine milk with half-&-half and heat to a simmer (gentle bubbles at edges) in a saucepan or in the microwave. 3. Remove cooking pot and drain water from potatoes. Return cooking pot to Pressure Cooker and select Simmer. Let simmer for 2 to 3 minutes to dry potatoes slightly. Sprinkle with remaining salt. 4. Add heated milk mixture to the Cooking Pot, and using a potato masher suitable for non-stick cookware, mash the potatoes to break up. Add the butter, chives, parsley, and pepper to the potatoes, and mash until they reach the desired texture. Select Keep Warm and cover loosely to hold the potatoes until ready to serve.