2.5lbs.PotatoesRusset or Yukon Gold, whole and peeled
3teaspoonsSalttwo for salting the water, one for the mash!
½stickButter
2cupsWhole milk
Green onions or Parsleyfor garnish
additionalButteroptionally, for flavor
additionalSalt and Pepperto taste
Instructions
Preheat a 6 qt.+ Instant Pot. While it's preheating, peel the potatoes, then add them into the pot. If you want, you can slice them too.
2.5 lbs. Potatoes
Pour in enough water to halfway cover the potatoes, without submerging them, and add salt to the water.
3 teaspoons Salt
Secure the lid, then set to high pressure and cook for 12 minutes. When finished, Let the pressure naturally release. Remove the inside pot with oven mitts, drain excess water, and return it to the cooker.
Add in the ½ stick of butter 1 Tablespoon at a time, blending continuously. Once the butter is melted and the potatoes are nice and smooth, slowly add 2 cups whole milk while continuing to blend.
½ stick Butter, 2 cups Whole milk
Finally, add salt and pepper to taste plus a dash of green onions or parsley, then serve!
Green onions or Parsley, additional Butter, additional Salt and Pepper