Pressure Cooker: Add potatoes, clean and unpeeled, to the pressure cooker. Add 1 cup water. Seal the valve. Cook for 10 minutes under high pressure.

Stove-top: Add unpeeled, cleaned potatoes to a pot. Fill with water. Bring water to a boil. Turn heat down to medium.

Simmer for 10 minutes or until fork-tender, cooking times may vary slightly depending on the variety and size of potatoes. This is an excellent average! Be sure they are fork-tender!

Preheat oven to 425 degrees.

Spray a half sheet baking pan with nonstick baking spray, then line the pan with aluminum foil for easier cleanup.

Take the potatoes out of the pressure cooker and drain them for a minute. With a potato masher or a large fork, mash your potatoes until they are about 1/2 inch thick.

Now, you want to melt the butter then add the olive oil and finish by brushing generously on top of your potatoes, if desired, you can sprinkle them with salt and pepper.

Bake for 20-25 minutes or until golden and crispy.

You can serve your Pioneer Woman Smashed Red Potatoes as they are, or garnish them if you wish.