Ingredients:

  • 2.5 lbs (1.1 kg) Yukon Gold Potatoes, peeled and quartered
  • 1 cup (240 ml) Chicken or Vegetable Broth
  • 4 cloves Garlic, peeled and roughly chopped
  • ½ cup (120 ml) Heavy Cream
  • 4 tbsp (57g) Unsalted Butter, cut into pieces
  • Salt and freshly ground Black Pepper, to taste
  • 2 tbsp chopped fresh Chives or Parsley, for garnish (optional)

Instructions:

  1. Peel and quarter the potatoes.
  2. Add potatoes, broth, and garlic to the Instant Pot.
  3. Secure the lid and cook on high pressure for 8 minutes.
  4. Allow a 10-minute natural pressure release, then quick release any remaining pressure.
  5. Drain the potatoes well. Return them to the Instant Pot.
  6. Add heavy cream and butter to the potatoes.
  7. Mash with a potato masher or rice using a ricer until smooth.
  8. Season with salt and pepper to taste. Garnish with chives or parsley, if desired.