Light & Fluffy Mashed Potatoes

Go classic or with one of the fun variations—Cheesy Garlic or Sriracha-Ranch.

PREP TIME: 20 minutes

FUNCTION: Pressure/Manual (High); Sauté (Less)

CLOSED POT TIME: 30 minutes

TOTAL TIME: 50 minutes

RELEASE: Natural

SERVES: 6 to 8

• 2 pounds russet or Yukon gold potatoes, peeled and cut into 2- to 3-inch pieces
• 2 cups reduced-sodium chicken broth or water*
• ¼ teaspoon black pepper
• ½ cup milk
• 2 tablespoons butter
• Salt
• Chopped fresh chives (optional)
• Freshly ground black pepper (optional)

PREP

Combine potatoes, broth, and pepper in the Instant Pot®. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 6 minutes. When cooking is complete, use a natural release to depressurize. Press cancel.

Carefully pour most of the liquid from the pot into a medium bowl; set aside. Add milk and butter to the potatoes in pot. Select sauté and adjust to less. Use a potato masher to mash potatoes to desired texture. Add reserved cooking liquid as needed to reach desired consistency. Season to taste with salt. Press cancel.

SERVE

Spoon potatoes into a serving bowl; if desired, sprinkle with chives and/or pepper.

*Tip: If cooking potatoes in water, add ½ teaspoon salt to the potatoes before cooking.

Cheesy Garlic Mashed Potatoes: Prepare as above except add 4 cloves garlic, minced, to the potatoes before cooking and substitute ½ cup sour cream, ⅓ cup shredded cheddar cheese, and ¼ cup finely shredded Parmesan cheese for the milk and butter.

Sriracha-Ranch Mashed Potatoes: Prepare as above except decrease milk to ¼ cup and substitute ⅓ cup bottled ranch dressing and 1 to 2 teaspoons bottled sriracha sauce for the butter.