Stove Top Directions

1. Add potatoes and 1/2 tsp. salt to a Dutch oven. Add enough water to cover potatoes by two inches. Bring to a boil over high heat. Reduce heat to medium and boil about 15 minutes or until fork tender. Drain and set aside in colander.
2. In same pot, add 1 Tbsp. butter and garlic; cook 1 to 1 1/2 minutes over medium heat, stirring constantly, until fragrant but not brown. Remove from heat. Add remaining butter, hot potatoes, 1 cup broth, 1/4 tsp. salt and pepper.
3. Press down on potatoes with a potato masher just to smash them, leaving them chunky. Let stand 5 minutes for butter to melt and potatoes to absorb liquid. Stir gently and season to taste with salt and pepper. Add more broth by the tablespoonful to reach desired texture, if needed. Gently stir in parsley before serving.

Electric Pressure Cooker Directions

1. Place potatoes, 1 1/4 cups broth, garlic and 1/2 tsp. salt in the insert of a 6-qt. electric pressure cooker. Close the lid and seal the valve. Set pressure to HIGH for 7 minutes. Quick release the steam.
2. Do not drain the potatoes. Remove insert from pan; add butter and pepper.
3. Press down on potatoes with a potato masher just to smash them, leaving them chunky. Let stand 5 minutes for butter to melt and potatoes to absorb liquid. Season to taste with salt and pepper. Gently stir in parsley before serving.