Pressure Cook on high for 11-12 minutes, or boil covered in water until soft; drain water – reserve ½ cup for mashing as needed.

Mash with a hand masher; add seasonings and salt, to taste; use cooking water 1-2 tablespoons at a time as needed for mashing.  Keep the liquid as minimal as possible, you do not want a soggy mixture; its ok if there are small chunks.

Firmly press mixture into a food storage container and let cool to room temperature without a lid.

Once cooled, refrigerate overnight covered with a lid.

The next day, remove the lid from container and quickly, firmly place it upside down on a cutting board.  It may take a few firm drops to loosen the mixture from the container.  If needed slide a table knife around the edges to release the potato brick from the container.

Using a large cutting knife, cut into steak fries, or nugget sized puffs.

Place on a parchment lined baking sheet; bake at 425°F for 40 minutes, flip and bake for 20-30 minutes more to desired crispness, or air fry at 400degrees for 20 minutes, adding 5-minute increments as needed for desired crispness.