Mashed Potatoes



  1. Bring unsalted butter to room temperature by placing it on counter 2 hours prior to cooking.

  2. After peeling and washing the potatoes, cut them into quarters.

  3. Place 1 cup cold water and a steamer rack in Instant Pot Pressure Cooker. Place quartered potatoes on the steamer rack.

  4. Pressure cook at High Pressure for 8 minutes, then Quick Release.

  5. Heat milk over medium low heat on the stove. Once the milk has reached simmer, turn off the heat.

  6. Cut room temperature unsalted butter into cubes.

  7. Open the lid carefully. Let the Instant Pot stay in Keep Warm Mode.

  8. Transfer the potatoes to a large serving bowl.

  9. Discard the water and remove the steamer rack from inner pot. Rinse and dry the inner pot really well with a towel. Place inner pot back in the Pot.

  10. Transfer the potatoes back in the inner pot and mash the potatoes, afterward giving them a few quick stirs with a silicone spatula.

  11. Switch Pot to Slow Cook Mode. Add half of the room temperature unsalted butter and melt it into the potatoes by stirring gently with a silicone spatula.

  12. Add in remaining unsalted butter and repeat.

  13. Change Instant Pot to Keep Warm Mode.

  14. Pour hot milk on the mashed potatoes and gently stir it in. Allow the potatoes to absorb the milk.

  15. Season with Kosher salt and taste to adjust until desired saltiness.