Instant Pot Mashed Potatoes, are smooth, fluffy and creamy perfection in the pressure cooker. They are a time saver for Thanksgiving and Christmas dinner!
2 pounds russet potatoes (peeled and quartered)
1½ cups water
2 teaspoons sea salt (or to taste)
1 cup heavy cream (or milk)
¼ cup butter
2 cloves Fresh Garlic (peeled)
cauliflower ((to sneak in veggies))
fresh or Dried Chives (for garnish)
Place Water and Trivet into Pressure Cooker cooking pot. Place basket of quartered potatoes on top of Trivet.
Lock on Lid and close Pressure Valve. Cook on High Pressure for 7 minutes. When Beep sounds, allow a 10 minute Natural Pressure Release.
Remove Potatoes from cooking pot and place into Mixing Bowl. Mash Potatoes and add milk, mashing/whipping as you go. Add Salt and mix. Add Butter and combine. Taste and adjust as needed. Top with Chives, if desired.
View the recipe instructions at This Old Gal
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