Instant Pot Mashed Potatoes are the easiest, fluffiest mashed potatoes you will ever make.
Ingredients :
1 to 1½ cups broth or water, maximum 1 ½ cups, see note
5 pounds russet potatoes
1 teaspoon salt
½ cup milk warmed
¼ cup butter softened
1 teaspoon salt or to taste
1 teaspoon black pepper or to taste
Directions :
Fill Instant Pot with 1 inch of water in the bottom, maximum 1 ½ cups water.
Peel the potatoes and chop them into 1 ½ inch pieces.
Place the potatoes in Instant Pot. Sprinkle with salt, put the lid on top of the Instant Pot, and turn to close the lid.
Set the valve to “sealing”. Press the MANUAL button, HIGH pressure. Press the +/- button to set it to 12 minutes. It will take a little while for the Instant Pot to come to pressure, at which time it will start counting down.
When it counts to zero, it should beep. At this time, carefully turn the valve to "venting" position. Immediately turn the steam release handle back to the "sealing" position at the first sign of spattering. Quick release should ALWAYS be closely attended.
Once the pressure cooker has vented, open it, and add the milk and butter. (Potatoes do not need to be drained.)
Use a potato masher to mash the potatoes right in the pot, season with salt and pepper to taste.
