Step 1

Scrub POTATOES and stack them (optional: on a trivet) inside the cooker. For peeled mashed potatoes, you can peel before pressure cooking or after.

Step 2

Add WATER (or BROTH) to the Instant Pot.Note: If using 8 or 10 quart Instant Pot, increase liquid to 2 cups total.

Step 3

Lock lid and turn pressure valve to “Sealing”. Select MANUAL or PRESSURE COOK on HIGH pressure for 10 minutes (for whole potatoes) or 4 minutes (for cubed potatoes).

Step 4

When cook cycle completes, allow the cooker to sit undisturbed for a 10-minute natural pressure release (NPR). Carefully turn the pressure release knob and release any remaining steam.

Step 5

Open the lid and test to make sure potatoes are are fork-tender. If necessary, pressure cook another 2 minutes, or more, as needed.

Step 6

Once fully cooked, leave the cooking liquid in the pot and carefully remove the trivet with tongs or oven mitts if it's hot to the touch.

Step 7

Add BUTTER, HEAVY CREAM, SALT, and PEPPER to the potatoes.

Step 8

Mash the potatoes just until they reach your desired consistency. Don't overwork them.Note: Use a hand mixer or stand mixer for this process, if desired.

Step 9

Serve warm with a side of 10-minute gravy without drippings. Garnish with PARSLEY (optional).

Step 10

To store, allow mashed potatoes to cool completely and refrigerate in an airtight container up to 5 days.