Ingredients
Equipment
Method
- Peel the potatoes and roughly chop them into similar-sized pieces.
- Add potatoes to the Instant Pot.
- Add ½ teaspoon salt and enough water to cover the potatoes.
- Secure the lid and cook on High Pressure for 7 minutes.
- Allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.
- Drain the cooking water completely.
- Return the drained potatoes to the Instant Pot.
- Add the butter, whole milk, and salt.
- Mash directly in the Instant Pot until the potatoes reach your desired texture.
- Taste and add additional salt if needed. Garnish with chopped fresh chives, if desired. Serve warm.
Notes
Potato variety: Yukon Golds are my favorite because of their creamy texture, golden color, and naturally buttery flavor, but other potato varieties can be used.
Salt: I use about 1½ teaspoons after cooking, but season to your family's taste. Start with less and add more as needed.
Scaling the recipe: Four pounds is just right for our family of seven for one meal. If you'd like leftovers, scale the recipe up. For a smaller family, it can easily be scaled down.
Butter: 122 grams of butter is approximately ½ cup plus 2 teaspoons.
Texture: Mash only until you've reached the consistency you like. Overworking potatoes can make them gummy.
