Ingredients

The following ingredients have 10 Servings
  • 1 cup water ((or broth, up to 1 ½ cups -*see note))
  • 5 lbs russet potatoes ((peeled and chopped into cubes))
  • 1 tsp salt
  • ½ cup milk ((warmed))
  • ¼ cup butter ((½ stick of butter, softened))
  • each, salt & pepper ((to taste))

Instruction

  • Add water to your Instant Pot until it is about 1" deep. (This should take no more than 1 ½ cups of liquid -*see note).
  • Salt the water with 1 teaspoon of salt and add the prepared potatoes to your Instant Pot.
  • Set the valve to 'sealing', then press the 'manual' button to set your Instant Pot or pressure cooker to 12 minutes.
  • The Instant Pot will take some time to come to pressure and once it does, let it cook until the timer runs out.
  • When the cooking time is up, switch the valve to the 'venting' position. *If spattering happens, turn the valve back to 'sealing' then wait a moment and try again.
  • After the Instant Pot is done 'venting', carefully open the lid and add the milk, butter, and salt & pepper to taste. Use a potato masher or a ricer to finish mashing the potatoes to your desired consistency.
  • Transfer to a serving dish or portion out and serve immediately.