Ingredients: |
Ingredients: 4 pounds (1816g) russet potatoes , peeled & quartered
1 cup (250ml) cold water
¼ cup (57g) - 1 pound (454g) unsalted butter , room temperature
½ cup (125ml) whole milk , hot
Kosher salt to taste
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Directions: |
Directions:Prepare Potatoes:
Bring unsalted butter to room temperature by placing it on counter 2 hours prior to cooking.
After peeling and washing the potatoes, cut them into quarters.
Pressure Cook Potatoes:
Place 1 cup (250ml) cold water and a steamer rack in Instant Pot Pressure Cooker. Place quartered potatoes on the steamer rack.
Pressure cook at High Pressure for 8 minutes, then Quick Release.
Heat Milk & Cut Butter:
When Instant Pot has got up to pressure, heat milk over medium low heat on the stove.
Once the milk has reached simmer, turn off the heat. Then, cut room temperature unsalted butter into cubes.
Mash Potatoes:
Open the lid carefully. Let the Instant Pot stay in Keep Warm Mode.
Transfer the potatoes to a large serving bowl.
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 Instant Pot.
Transfer the potatoes back in the inner pot and mash the potatoes.
Give the mashed potatoes a few quick stir with a silicone spatula.
Melt Butter & Add Milk:
If it is for special occasions, we strongly recommend using ¾ lb (341g) - 1 lb (454g) unsalted butter.
Switch Instant Pot to Slow Cook Less Mode. Add half of the room temperature unsalted butter and melt it into the potatoes by stirring gently with a silicone spatula. Add in remaining unsalted butter and repeat this step.
Change Instant Pot to Keep Warm Mode.
Pour hot milk on the mashed potatoes and gently stir it in. Allow the potatoes to absorb the milk.
Season with Kosher salt and taste to adjust until desired saltiness. We used approx. 4 pinches of coarse kosher salt.
Serve:
Serve Instant Pot Mashed Potatoes immediately as a side dish. Enjoy!! |
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