Ingredients
Units
Scale
- 6 Large Russet Potatoes
- 1 cup Water
- 1 Stick Butter (1/2 cup)
- 1/2 cup Whole Milk
- 2 Teaspoons Salt
Instructions
- Clean, peel, and slice your potatoes. Slicing the potatoes into large rounds is my favorite method.
- Add the potatoes, water, and salt to the instant pot. Secure the lid.
- Turn the pot to high pressure/manual and set the timer for 10 minutes. It will take the instant pot about 7-10 minutes to come to pressure before that 10 minutes starts counting down, hence the 20-minute total cook time.
- Once the 10 minutes is up and the pot beeps, do a manual release.
- Add the butter and milk to the potatoes, then blend them right in the instant pot until they are smooth and creamy.
Notes
- A great way to add flavor to these potatoes is to add ¼ cup of sour cream when mixing in the milk.
- Do not be afraid to mash these potatoes instead of whipping them. That is totally your preference!
- If you wish, you can swap the russet potatoes for yukon golds or even red potatoes. Just be sure to have about 3 lbs of them.
- No need to drain these potatoes like you would for a stove method. Just another reason why they’re so quick!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
