Ingredients

The following ingredients have 12 Servings
  • 6 pounds Russet potatoes (washed, peeled and quartered)
  • 2 cups filtered water
  • 2 sticks unsalted butter (1 cup)
  • 1 pint heavy cream
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper

Instruction

  • Add quartered russet potatoes and water to your Instant Pot inner pot.
  • Place the lid on your Instant Pot, make sure the valve is in the sealing position and cook on High Pressure for 15 minutes.Once it’s done cooking, allow for a natural pressure release for at least 10 minutes then release the remaining pressure and open the lid.
  • Immediately add the butter, sea salt and pepper along with half of the cream to the cooked potatoes and stir until the butter is melted.
  • Blend with an electric hand mixer, adding more cream and mixing until you’re happy with the consistency. Taste and adjust salt and pepper.
  • Serve your fluffy Instant Pot Mashed Potatoes with your favorite meals.