Ingredients:

  • 2.5 lbs (1.13 kg) Russet potatoes, peeled and cubed
  • 1 cup (240 ml) Chicken or Vegetable broth (low sodium preferred)
  • 4 oz (113g) Unsalted butter, cut into cubes
  • 1/2 cup (120 ml) Heavy cream or Half-and-half
  • 1/4 cup (60 ml) Milk (any type will do, but whole milk is richer)
  • Salt and freshly ground black pepper, to taste
  • Optional: 2 cloves Garlic, minced

Instructions:

  1. Peel and cube the potatoes into roughly even pieces.
  2. Place the cubed potatoes, broth, and optional garlic (if using) into the Instant Pot.
  3. Secure the lid, ensuring the steam valve is set to sealing. Cook on HIGH pressure for 8 minutes.
  4. Allow a natural pressure release for 10 minutes, then quick release any remaining pressure.
  5. If there's excess liquid, carefully drain some of it off. (Leave a bit for creamy texture.)
  6. Add the butter, heavy cream, and milk to the Instant Pot. Mash using a potato masher or an electric hand mixer until smooth and creamy.
  7. Season with salt and pepper to taste. Serve immediately.