Step 1

In a 6-qt. electric or stove-top pressure cooker combine potatoes, green onions, garlic, and pepper. Add broth.

Step 2

Lock lid in place. Set electric cooker on high pressure to cook 10 minutes.* For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 10 minutes.* Remove from heat. For both models, quickly release pressure. Open lid carefully.

Step 3

Using a potato masher or the back of a large spoon, gently smash potatoes to burst skins. Add butter and tarragon; toss to coat. Transfer to a serving bowl. Sprinkle with cheese.