Peel 5 lbs potatoes (I love using this vegetable peeler) and rinse them under running water.
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”.
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.
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:
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