Perfect, fluffy, delicious mashed potatoes every time!
Prep Time15mins
Cook Time30mins
Total Time45mins
Course: Side Dish
Cuisine: American
Servings: 6
Author: Kresha Faber
Ingredients
7-8Russet potatoes, about 2 ½ lbs, enough to fill a 6-quart Instant Pot about two-thirds full when chopped
1cupwater
¼cupbutter
¼cupcream, milk, or olive oil
1teaspoonunrefined salt
¼teaspoonblack pepper, more to taste
1bunch fresh chives, minced, for serving (optional)
Instructions
Wash and peel the potatoes. Wash and peel the potatoes, then chop roughly into 1-inch pieces. Place the pieces in the insert of an Instant Pot and add 1 cup water.
Cook the potatoes. Choose the "Manual" setting and cook on high pressure for 12 minutes (15 minutes if you're above sea level), then let the pot depressurize for five minutes or so before opening the vent and releasing the pressure. (Word to the wise: Potato water will splatter considerably if the pressure is still high, so cover the vent with a tea towel or dish cloth before turning it.)
Mash the potatoes. Remove the insert and place on a heatproof counter or cutting board (as the bottom of the pot will still be quite hot). Mash the potatoes until they are mealy and in small pieces, then add the butter, cream, salt, and pepper and mix until well incorporated. Taste and adjust seasonings as desired, adding more butter or cream if necessary.
To serve, mince the chives and sprinkle generously over the potatoes.
Notes
Russet potatoes are one of the secrets to absolutely fluffy mashed potatoes, due to their particular starch content. Any other potato will work as well, but mash them as little as possible to keep them from getting thick and heavy. Russets are definitely preferred. :)Another secret to getting fluffy potatoes rather than lumpy ones is to mash the potatoes when they are HOT, not warm or chilled, so mash them and add the add-ins as soon as possible after cooking. You can refrigerate and reheat the finished mashed potatoes, if desired, but avoid cooling the cooked potatoes before they are mashed.You may add in other creamy ingredients for even more indulgence, such as sour cream or cream cheese, but I find the combination of butter and cream (or even butter and milk) to be the tastiest with the best mouthfeel. Beyond that, the mashed potatoes become almost TOO rich. Go for it if you so desire, however!