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I prefer to use golden potatoes because of their
creamy texture.
Don't use more than 8 cups of potatoes.
Add water or broth, which allows the Instant Pot
to come to pressure.
Add 2 or 3 teaspoons of salt (to taste).
Check the sealing ring, attach the lid, and
close the pressure valve.
Select MANUAL for 10 minutes.
Once the program is complete, quick release the
pressure. You'll notice that all the water has
absorbed into the potatoes. Any remaining liquid
can easily be mashed in no draining required!
Add butter and milk (or Soy-Free Earth Balance
and water/almond milk) to get it to the desired
creaminess.
Use a potato masher to blend together.
Don't forget to turn off KEEP WARM so that your
potatoes don't dry out!
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