6mediumpotatoes, scrubbed and cut in quarters(for large potatoes, cut into eighths)
1 ¼cupchicken broth
¼cupheavy cream*(
2tablespoonsbutter
fresh chives, chopped (optional)
Instructions
Add the potatoes and broth to the bottom of the Instant Pot (don't use the trivet). Add lid, close sealing lever, and cook at high pressure for 7 minutes.
After the pressure cycle is complete, allow pressure to naturally release for 10 minutes, then initiate a quick release by turning the sealing lever.
There will be broth visible in the bottom of the pot, but once you mash the potatoes, it will be completely absorbed.
Mash potatoes with a potato masher in the pot. Stir in cream and butter. Top with fresh chives and ground pepper, if desired.
Video
Notes
*To substitute milk for cream, see Frequently Asked Questions above.This dish can be made ahead. After step one, allow the potatoes to cool. Place them into a gallon-sized freezer bag and refrigerate for 1-3 days or freeze for up to 3 months. To serve, thaw the frozen potatoes in the refrigerator. Then reheat, mash, and mix with heavy cream and butter per the remainder of the recipe.