The Instant Pot was made for mashed potatoes! Pressure cooking produces the fluffiest, absolutely best mashed potatoes. And, you'll see this recipe is lower in fat and calories than stove top recipes, but is a no peel and no drain method!
Course Side Dish, Dinner
Keyword Make Ahead, Easy Dinner, gluten-free, 30 minute meals, Instant Pot, pressure cooker, Vegetables, Side Dish
6mediumpotatoes, scrubbed and cut in quarters(for large potatoes, cut into eighths)
1 ¼cupchicken broth
fresh chives, chopped (optional)
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.
*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.