- 2 Tbsp parsley or chives, chopped
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Peel 5 lbs potatoes (I love using this vegetable peeler) and rinse them under running water.
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Cut the potatoes in two or three pieces horizontally, about 2 inches in size, making sure that all pieces are about the same size.
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Place the potatoes into the Instant Pot insert and cover with about 6 cups of warm tap water. Add 2 Tbsp of salt. Stir. Cover with the lid, rotate it to close and turn the steam release valve to “sealing”.
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Next, press the button “Pressure Cook” or Manual and set the timer to 12 minutes. When the timer gets to 0 and beeps, press “cancel” and turn the vent to “venting” for quick pressure release and wait until the float valve goes down. You can throw a small towel on top of the vent to prevent the splatter.
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When the pressure has gone down, open the lid and check the potatoes for doneness with a knife, the knife should go into the potato with no resistance. Drain the potatoes.
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Using a handheld mixer roughly break down the potatoes. Now, add 4 oz of unsalted butter and half the hot milk mixture. Whip for about one minute or until the potatoes are well combined with the liquid and no lumps appear. Continue adding the hot milk and whipping until the potatoes are desired consistency. You might not add all the liquid if you like the potatoes on the firmer side.
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Cover the pot and keep the potatoes warm until ready to serve. Serve the potatoes with your choice of meat or vegetables.
Notes for Fluffy Instant Pot Mashed Potatoes:
- Cutting the potatoes to the same size ensures even cooking. If your pieces are smaller than 2 inches, cooking time will decrease and you might need to cook them only for 10 minutes.
- If you want more luxurious potatoes replace some of the milk mixture with butter. The more butter the creamier the potatoes will be.
- You can mash the potatoes using a potato masher or potato ricer instead of a mixer, if you wish.
- You can add 1 tsp of black ground pepper, or 1 tsp of of garlic powder at the same time you add the milk to flavor the potatoes. Or mix in 3-4 Tbsp of chopped chives or parsley after whipping the potatoes.