SUPER FAST / SUPER EASY / FEWER THAN 10 INGREDIENTS / MODIFIED NATURAL RELEASE / VEGAN / GLUTEN-FREE
No-Drain Mashed Potatoes
4 to 6 servings
By cooking cut-up potatoes in broth, we can create a rich version of mashed potatoes without ever draining the insert. The leached starch is invaluable for thickening the broth (a bit) and making the mashed potatoes creamy. If you don’t have a potato masher, dump the contents of the insert into a large bowl and use an electric mixer at medium-low speed to make the mashed potatoes. (If possible, use only the paddle attachment.) However, they will be a little looser than those mashed directly in the pot.
2½ pounds yellow potatoes, such as Yukon Gold, cut into halves or quarters, so each piece is about the size of a small apricot
1¼ cups vegetable or chicken broth
3 tablespoons butter
½ teaspoon table salt
⅓ cup heavy cream, half-and-half, or whole milk
¼ cup regular or low-fat sour cream
1 tablespoon Dijon mustard
Ground black pepper for garnishing
1. Stir the potatoes, broth, butter, and salt in a 6- or 8-quart cooker. Lock the lid onto the pot.
2.
Set the machine for: PRESSURE COOK
Set the level for: MAX
The valve must be: 
Set the time for: 7 minutes with the KEEP WARM setting off
If necessary, press: START
Set the machine for: PRESSURE COOK or MANUAL
Set the level for: HIGH
The valve must be: Closed
Set the time for: 10 minutes with the KEEP WARM setting off
If necessary, press: START
3. When the machine has finished cooking, turn it off and let its pressure return to normal naturally, about 20 minutes. Unlatch the lid and open the cooker. Add the cream, sour cream, and mustard. Use a potato masher right in the pot to mash the potatoes to your liking, chunky or smooth. Grind black pepper over individual servings, if desired.