Easy Instant Pot Mashed Potatoes Recipe

Ingredients

• 3 pounds Russet Potatoes (or other variety) (about 6 medium potatoes)
• 1 cup Water
• 1 cup Heavy Cream (or other dairy liquid)
• 1 stick Butter (salted or unsalted)
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/4 cup Fresh Parsley (for garnish)

Instructions

1. 1

   Note: If you prefer peeled potatoes, you can peel them either before pressure cooking or after, as the skins easily come off.

2. 2

   Stack POTATOES inside the cooker. Note: a trivet is optional.If you prefer peeled potatoes, you can peel them either before pressure cooking or after, as the skins easily come off.

3. 3

   Add WATER to the Instant Pot.Note: If using 8 or 10 quart Instant Pot, increase liquid to 2 cups total.

4. 4

   Lock lid and turn pressure valve to “Sealing”.Select MANUAL or PRESSURE COOK on HIGH pressure.Pressure cook 10 minutes for whole potatoes or 4 minutes for cubed potatoes.

5. 5

   When cook cycle completes, allow the cooker to sit undisturbed for a 10-minute natural pressure release (NPR).Carefully turn the pressure release knob and release any remaining steam.

6. 6

   Open the lid and test to make sure potatoes are are fork-tender. If necessary, pressure cook another 2 minutes, or more, as needed.

7. 7

   Once fully cooked, leave the cooking liquid in the pot and carefully remove the trivet with tongs or oven mitts if it's hot to the touch.

8. 8

   Add BUTTER, CREAM, SALT, and PEPPER to the potatoes.

9. 9

   Mash the potatoes just until they reach your desired consistency. Don't overwork them.Note: Use a hand mixer or stand mixer for this process, if desired.

10. 10

    Serve warm with a side of 10-minute gravy without drippings. Garnish with PARSLEY (optional).

11. 11

    To store, allow mashed potatoes to cool completely and refrigerate in an airtight container up to 5 days.