Step by step

Method

4 steps

1. 1

   Peel and chunk 3 lb Yukon gold or russet potatoes into even 1½-inch pieces. Add 1 cup water or broth to the Instant Pot (and a few garlic cloves if you want). Pile the potatoes on top. Seal and cook on high pressure 8–10 minutes.

2. 2

   Quick-release the pressure carefully. Drain any excess liquid from the pot — leftover water makes watery mash. Leave the potatoes in the hot pot.

3. 3

   Add 4 tablespoons butter and mash until mostly broken down. Stream in ½–¾ cup warm milk or cream a little at a time, mashing until creamy and fluffy. Stop when it looks right — over-mashing turns them gluey.

4. 4

   Season with 1 teaspoon kosher salt (plus more to taste) and black pepper. Serve immediately or hold on Keep Warm. You want creamy, fluffy mashed potatoes that hold soft peaks on a spoon — not gluey overworked paste or watery underseasoned mash.