Instant Pot Creamy Mashed Potatoes
Ingredients
- 6 medium Russet Potatoes (about 3 lbs)
- 3/4 cups unsweetened almond milk (or any milk of choice)
- 1 tsp pink sea salt (see note)
- 6 tbsp unsalted butter
- 1 cup chicken or vegetable broth
Instructions
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Rinse and peel russet potatoes then chop them into fourths. Place trivet in Instant Pot and pour chicken or vegetable broth in it. Gently place potatoes in instant pot making sure the bottom chunks stay over the trivet.
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Place lid on Instant Pot and close placing steam release valve on sealing position. Manually set IP to pressure cook on high for 10 minutes. It will take some time for the preassure to build up and for timer to start counting down from 10.
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Once timer goes off, allow for IP to NRP (naturally release pressure) for 5 minutes then manually release the rest of the pressure.
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Remove lid and carefully remove trivet tossing potatoes into the pot. Use potato masher and gently mash potatoes a bit into broth. Toss in butter, sprinkle salt, and pour milk. Continue to mash until potatoes are completely mashed and smooth.
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Mashed potatoes are better served immediately. However, if you have some leftover place in a Tupperware dish and keep refrigerated for up to 2-3 days.
Recipe Notes
Tips and Substitutions:
- Use trivet to place potatoes over in Instant Pot- This will allow the potatoes to evenly cook and to not get mushy while pressure cooking right in the broth.
- You can substitute russet potatoes with other kind of potatoes- Yukon Gold potatoes are great for making mashed potatoes as well.
- I like to use 2 teaspoons pink sea salt in this recipe- However, I recommend starting off with 1 teaspoon and tasting your mashed potatoes first. Add another teaspoon if you'd like.
- Use broth as supposed to water to build the pressure in the Instant Pot- This will make the mashed potatoes much more flavorful.
- It's normal for the Instant Pot to take some time to build-up pressure- Once it does, the timer will start to countdown from set time.