Scrub or peel your potatoes.
Cut them so they are all the same size. I like 1" cubes.
Cover the potatoes with cold water and let set for 4-6 hours. This removes the starch and keeps the canned potatoes more firm.
Drain and dry the potatoes.
Toss potatoes with ghee, salt, and pepper.
Add the potatoes to the jar.
Place into the pressure cooker.
Allow steam to escape for 5-8 minutes before closing the valve or adding weight. 11 lbs pressure for 40 minutes.
We love these potatoes so much better than potatoes canned in water.
