The season concluded with Super Bowl 50, the league's championship game, on Sunday, February 7, 2016, at Levi's Stadium in Santa Clara, California, with the Denver Broncos defeating the Carolina Panthers 24â10.
Reduce heat to low, maintaining high pressure, and cook for 30 minutes. Use quick-release method to lower the pressure. Drain potatoes and return them to pressure cooker. Add butter and milk and cover pressure cooker with lid for 5 minutes, allowing the heat from the potatoes to melt the butter and warm the milk. Remove lid. Season with kosher salt and white pepper, and use a hand masher to mash potatoes until lumps are mostly gone. Transfer to a bowl and serve hot.
Cut potatoes into 1 inch cubes. Place water and olive oil in 6 qt pressure cooker. Place cooking rack or steamer basket in cooker and load with potatoes, not exceeding manufacturer's suggested maximum fill. Cover and bring to pressure over high heat, reducing heat after control starts to jiggle. Cook 3 minutes, remove from heat and use quick release method to depressurize cooker. Season potatoes with butter, salt, black pepper and minced fresh parsley and serve hot. OR omit seasonings and chill potatoes for potato salad.