instant pot mashed potatoes

How To Make instant pot mashed potatoes

• 1

  Pour the chicken broth into the bottom of the instant pot. Place the metal trivet into the instant pot. Put the potatoes on top of the trivet and then seal the instant pot.
• 2

  Cook on high pressure for 10 minutes.
• 3

  Push the quick release button. One the pressure has full released remove the lid. Carefully remove the trivet from the instant pot. Add the butter and 3/4 cup of milk. Mash to desired consistency. If you like them super smooth than use a hand held mixer. If the potatoes are too thick simply add a little more milk.
• 4

  Season with salt and pepper to taste. If desired sprinkle with parsley or chives.
• 5

  NOTES For best results use a combination of Russet Potatoes and Yukon Gold and get the best of both worlds. You get lighter fluffier texture from the Russets and buttery creaminess from the Yukon Golds. I like the flavor that the chicken broth brings to the dish however if you are a vegetarian you can simply use water. Don’t skimp on the butter. Use real sweet cream butter. If the potatoes are too thick simply add a little more milk or low sodium chicken broth. Add it very slowly though as you can always add more but you can’t take it back. Beat with a handheld masher for a slightly chunky finish or with a electric mixer for a smooth and creamy texture. You can garnish with any fresh or dried herbs. Fresh chopped thyme and rosemary are always a great choice if you grow them or they are readily available. Store leftovers in an airtight container in the fridge for up to 3 days. Freeze mashed potatoes in a sturdy airtight container for up to 1 month.
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