Ingredients:

  • 2.5 lbs (approximately 1.1 kg) Yukon Gold potatoes, peeled and quartered (or roughly chopped)
  • 1 cup (240ml) chicken broth (low sodium preferred) or vegetable broth
  • 4 oz (113g) unsalted butter, cut into cubes
  • ½ cup (120ml) heavy cream or whole milk, warmed
  • 2-4 cloves garlic, minced (optional, but highly recommended)
  • Salt and freshly ground black pepper to taste
  • Optional garnishes: chopped chives, fresh parsley, a knob of butter

Instructions:

  1. Peel and quarter the potatoes. Mince the garlic (if using).
  2. Place the potatoes and minced garlic (if using) into the Instant Pot. Pour in the chicken (or vegetable) broth.
  3. Secure the lid, ensuring the valve is set to sealing. Cook on high pressure for 8 minutes.
  4. Allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure (carefully!).
  5. Drain the potatoes, reserving about ½ cup of the cooking liquid. Return the potatoes to the Instant Pot. Add the butter and warmed cream/milk. Mash with a potato masher until smooth. For extra smooth potatoes, use an electric mixer on low speed (be careful not to overmix). Add reserved cooking liquid a tablespoon at a time to reach desired consistency.
  6. Season generously with salt and pepper to taste. Garnish as desired and serve hot.