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Peel and quarter potatoes and place into a bowl of cool water.
Allow potatoes to soak in water for about 30 minutes. This will remove some of the surface starch and will make a better mashed potato.
Drain water and place potatoes into a steamer basket.
Add water to cooking pot.
Place steamer basket into cooking pot. If you do not have a steamer basket, then use a trivet in the pot and pile potatoes on top.
Lock on lid and close pressure valve. Cook on high pressure (most machines default to high pressure) for 7 minutes.
When beep sounds, wait 10 minutes and then release the rest of the pressure.
Remove Potatoes from cooking pot and place into large mixing bowl.
Using a potato masher, fork or electric hand mixer, mash or whip the potatoes.
Drizzle in milk or cream mashing/whipping as you go until you've reached your desired consistency.
Add in salt and mix through. If using pepper, add it in now.
Mix in butter until well combined and taste.
Adjust seasonings as needed. Remember, diners can add more salt to their own servings as some people do not like a lot of salt, so make sure not to over season.
Top with chives for nice color and a bit of an onion flavor.