Ingredients:

  • 2 lbs (900g) Potatoes (Yukon Gold, Russet, Red, or Fingerling), peeled or unpeeled, and cut into 1-2 inch chunks
  • 1 cup (240ml) Water or Broth (chicken or vegetable)
  • 1 teaspoon (5ml) Salt (or to taste)
  • Optional: 1 bay leaf, sprig of thyme or rosemary

Instructions:

  1. Wash and scrub the potatoes. Peel if desired. Cut into uniform 1-2 inch chunks.
  2. Place the cut potatoes in the Instant Pot.
  3. Pour in the water or broth. Add salt and any optional herbs.
  4. Close the lid and seal the valve. Cook on HIGH pressure for 8 minutes for small potatoes, 10 minutes for medium potatoes and 12 minutes for larger potatoes.
  5. Perform a quick pressure release (QR) or natural pressure release (NPR) for 10 minutes.
  6. Carefully open the lid. Drain the potatoes in a colander.
  7. If making mashed potatoes, return the drained potatoes to the Instant Pot (or a bowl). Mash with a potato masher or electric mixer. Add butter, milk/cream, and seasonings to taste.