Ingredients
Scale
- 5 lbs Russet Potatoes, washed and eyes removed
- 1 cup water
- 1 cup heavy cream
- 3/4 cup (12 Tbsp) unsalted butter
- 1 1/2 tsp salt
Instructions
- Place the trivet in the bottom of the Instant Pot liner and pour in the 1 cup water.
- Prick each side of each potato with a fork so the steam can escape during cooking, then place the potatoes, whole, inside the Instant Pot.
- Close the lid and turn the knob to sealing.
- Cook on High Pressure for 15 minutes.
- Do a 10 minute quick release (carefully turn the knob to venting after sitting for 10 minutes after cooking).
- Remove the potatoes to a large mixing bowl and begin mashing with a large fork or potato masher. Take out and discard any excess skin you don’t want in the potatoes.
- Stir in the butter until it is melted.
- Add the heavy cream and salt.
- Stir to combine and serve warm, adding more salt as needed to taste.
Notes
Tools
- Instant Pot with trivet
- fork
- large mixing bowl
- potato masher or large fork
You need 1″ of space between the top of the potatoes and the lid of the pressure cooker. If your potatoes are too big or all 5lbs do not fit, cook in batches.
If you don’t like skin in your mashed potatoes, either peel the potatoes before cooking or make a thin cut just through the skin all the way around the potatoes. The skin should peel off easily after cooking.
I don’t have a ton of salt in my diet, so my recipes can be a little light on salt for some people’s tastes. Try some of the mashed potatoes and then add more salt if needed.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: American
