Ingredients

The following ingredients have 4 Servings
  • 3 lbs red potatoes
  • 1 oz garlic
  • 2.5 cups chicken or vegetable broth
  • salt
  • fresh cracked black pepper
  • 3 tbsp butter
  • 1/4 cup leftover broth from cooking potatoes
  • 1/4 cup whole milk ((more or less if needed))

Instruction

  • Peel and quarter potatoes. (If you want to leave skin on, make sure to wash potatoes well. Potato skin does contain a lot of nutrients.)
  • Place quartered potatoes into the instant pot. 
  • Press garlic cloves and add it to the potatoes. Season with some salt and pepper. 
  • Add enough broth to just cover the potatoes. 
  • Close the lid and make sure it's latched. Turn the valve to "seal" and set the Instant Pot to cook on high pressure cook mode for 15 minutes. 
  • You can do a quick release, carefully. Make sure to press cancel first just to double check that the pressure cooker is done cooking. Open the lid after all pressure has been released. 
  • Drain off all the water but save some for the mashed potatoes. 
  • Add butter, about 1/4 cup of cooking broth, and about 1/4 cup of milk to potatoes. Mash potatoes well. Taste to see if you need more salt. If texture demands it, add some more milk.
  • Note: if using a metal potato masher, transfer potatoes into a separate mixing bowl so that you don't scratch the Instant Pot bowl.