Mashed Potatoes
When I was a kid, we visited family friends who lived on a potato farm. I remember walking up and down the field and watching our friends unearth potatoes. It was magical. When I was in college, I realized how magical potatoes really are. They are affordable, available everywhere, and so versatile. My college roommate once asked what my one “desert island food” would be. It was an easy answer: potatoes. From the simple spud I could eat baked potatoes, mashed potatoes, potatoes au gratin, French fries, Potato Salad, hash browns, and more! These days, I’d want to take my Instant Pot with me, too, so that I could make this super easy and delicious mashed potato recipe.
Servings Prep Time
6servings 10minutes
Cook Time
Servings Prep Time
6servings 10minutes
Cook Time
  • 3lbs russet potatoespeeled and quartered
  • 3 garlic clovespeeled and smashed
  • 1cup low-sodium chicken
  • broth or water
  • 1/2cup half-and-half or whole milk
  • 3tbsp unsalted butter
  • 1tsp fine sea salt
  • ground black pepper
  1. Combine the potatoes, garlic, and broth in the inner cooking pot. Lock the lid into place and turn the valve to “sealing.” Select Manual or Pressure cook and adjust the pressure to High. Set the time for 8 minutes. When cooking ends, carefully turn the valve to “venting” to quick release the pressure.
  1. Drain the potatoes in a colander set over a large bowl, reserving most of the cooking liquid in the bowl. Transfer the potatoes to another large bowl and add the half-and-half and butter to them. Use a potato masher (or electric mixer) to mash the potatoes, adding the reserved cooking water a little at a time, until they are the texture you like. Season with the salt and pepper.
Recipe Notes

Variation tip:
Garnish your mashed potatoes with bacon, chives, sour cream, or whatever toppings make your mashed potatoes special.