Instant Pot Mashed Potatoes

🧂 Ingredients

• 5 lbs russet potatoes

  (peeled and chopped into cubes)
• 1 cup water

  (or broth, up to 1 ½ cups -*see note)
• 1 teaspoon salt
• ¼ cup butter

  (½ stick of butter, softened)
• ¼ teaspoon salt

  (to taste)
• ¼ teaspoon garlic powder
• ⅛ teaspoon ground black pepper

  (to taste)
• ½ cup milk

  (warmed, preferably scalded)

Instructions

• 1 Add 1 cup water to your Instant Pot until it is about 1" deep. (This should take
  no more than 1 ½ cups of liquid -*see note).
• 2 Salt the water with 1 teaspoon salt and add the 5 lbs russet potatoes to your
  Instant Pot.
• 3 Set the valve to 'sealing', then press the 'manual' button to set your Instant
  Pot or pressure cooker to 12 minutes.
• 4 The Instant Pot will take some time to come to pressure and once it does, let it
  cook until the timer runs out.
• 5 When the cooking time is up, switch the valve to the 'venting' position. *If
  spattering happens, turn the valve back to 'sealing' then wait a moment and try
  again.
• 6 After the Instant Pot is done 'venting', carefully open the lid and add the ¼
  cup butter, ¼ teaspoon salt, ¼ teaspoon garlic powder, and ⅛ teaspoon ground
  black pepper to taste.
• 7 Pour in the warmed or scalded ½ cup milk.
• 8 Use a potato masher or a ricer to finish mashing the potatoes to your desired
  consistency.
• 9 Transfer to a serving dish or portion out and serve immediately.

Nutrition Info