1cuphalf and halfroom temperature; sub with your favorite milk
1teaspoonsea saltor to taste
1/2teaspoonblack pepperor to taste
fresh chives or parsleyfor garnish (optional)
Instructions
Place the potatoes and garlic in the Instant Pot, then add the water and salt. Secure the lid and close the sealing valve, and cook at High Pressure for 8 minutes. Quick release the pressure when finished cooking. Note: the Instant Pot will take 10 minutes to come to pressure before the cooking time begins.
Drain the potatoes well in a colander, then add back to the Instant Pot. Add the butter, half and half, salt, and pepper to taste, and mash well.
Serve mashed potatoes topped with fresh chives if desired. Enjoy!
Notes
Pro tip: Cut the potatoes into uniform pieces for even cooking.
I highly recommend using yukon gold potatoes for these mashed potatoes. They make the creamiest mashed potatoes!
You may use whatever type of milk that you have on hand, but the potatoes will be richer and creamier with half and half, heavy cream or whole milk.
Add more or less liquid to achieve the desired consistency.