Instant Pot Mashed Potatoes
Steamed russets mashed back in the warm pot with staged additions of soft butter and hot milk — a restaurant-technique mash without the stovetop juggling.
Ingredients
Method
Take the butter out of the fridge a couple of hours ahead. Peel, wash and quarter the potatoes.
Add the water and a steamer rack to the pot, pile the potatoes on the rack, and pressure cook on high for 8 minutes with a quick release.
While it cooks, heat the milk to a simmer on the stove and cut the softened butter into cubes.
Lift the potatoes out, empty and dry the inner pot, and return it on keep-warm. Mash the potatoes back into the pot (a food mill gives the finest result).
On the gentlest heat setting, fold in the butter in two stages, stirring each addition until melted in. Then stir in the hot milk, let it absorb, and salt to taste.
Serve immediately.
Notes
Butter quantity is a dial from sensible (¼ cup) to indulgent (a full pound) — the technique works across the range.
Hot milk and room-temperature butter are what keep the mash silky rather than gluey.
Per serving — Calories: 191 kcal · Carbs: 33 g · Protein: 4 g · Fat: 5 g · Sodium: 16 mg · Fiber: 2 g · Sugar: 1 g
Adapted from Amy + Jacky, Pressure Cook Recipes. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.