3 - 6 russet potatoes
1 cup water, vegetable or chicken broth
2 - 4 cloves garlic (optional)
1/2 tsp salt
2 Tbsp butter
3 - 6 Tbsp cream, milk or sour cream
salt and pepper to taste
*optional: grated cheddar cheese, crumbled bacon and chives
Peel and cut the potatoes into 2” cubes. Put 1 cup water or broth, the potatoes, garlic and salt in the Instant Pot. No trivet or basket required.
Close the lid and set the valve to Sealing. Push the Pressure Cook (or Manual) button. Adjust time using the + and - buttons to get to 6 minutes. When it beeps that it's done, flip the valve to Venting for a quick release and when the pin drops, open the lid.
Drain the potatoes and reserve 1/4 cup of the liquid. Mash the potatoes with this liquid. Add the butter, cream, milk and/or sour cream. Taste and add salt and pepper. Add more milk for softer mashed potatoes if desired.
*For a “loaded baked potato mash”, add cheddar cheese, bacon and chives.