Step 1

Wash and scrub the potatoes. I like to use this handy vegetable scrubber HERE.

Step 2

Open the Instant Pot lid and place the Instant Pot trivet rack inside the stainless-steel inner pot. (The trivet rack isn’t required – but it keeps the potatoes above the liquid in the pot, so they’re steaming instead of boiling.)

Step 3

Add the potatoes inside the pot.

Step 4

Pour the chicken broth over the potatoes.

Step 5

Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 10 minutes.

Step 6

When the cooking time is finished, allow a natural pressure release for at least 10 minutes.

Step 7

To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.

Step 8

Use an oven mitt to remove the trivet rack from under the potatoes.

Step 9

Mash the potatoes inside the inner pot, mashing until you reach the desired consistency. Be careful not to overwork the potatoes, so they don’t lose their fluffy texture.

Step 10

Add the milk, whipping cream, butter, seasoning, salt, pepper, and parsley to the mashed potatoes.

Step 11

Use a rubber spatula to fold in and combine all the ingredients carefully.

Step 12

Serve Black folks creamy mashed potatoes from inside the Instant Pot inner pot or transfer to a serving dish, and enjoy!