– 3 lb russet potatoes peeled and cut into 4 pieces
– 1 cup chicken broth or water
– 1 cup milk warm
– 1/2 cup butter sliced, more for garnish
– salt & pepper to taste
– chives for garnish
Peel and cut the potatoes. They don’t need to be uniform in size, chunking them up into four pieces should be fine. Rinse them off in cold water and add them to the Instant Pot.
Once the timer is up, and it beeps, do a quick release by carefully moving the valve to the venting position. Use a wooden spoon to do this, not your hands, and keep away from the steam.
Add the warm milk and butter to the potatoes and mash. First with a potato masher to start the process and then with a hand mixer to make them light, fluffy, and smooth!