Servings: 4 -6 servings
Ingredients
- 3 pounds of Russet potatoes peeled and cut into cubes
- 3-4 cups of vegetable stock
- 3 tablespoons of butter
- 1 clove of garlic pressed
- 1/2 cup of Parmesan cheese
- 1/2 cup of whole milk cream, or half and half*
- salt and pepper to taste
Instructions
- Peel and cube the potatoes. Add them to the inner liner of the of the Instant Pot. Cover them in broth or stock. After you have the potatoes covered in stock, just put the lid on the Instant Pot and make sure the valve is sealed. Set the Instant Pot to cook on manual high pressure for 8 minutes. When the pot beeps, do a quick release. Then drain the potatoes and return them back to the pot. Now add in your butter, garlic, salt and pepper, cheese and about half of the milk and cream. Then you can mash them with a potato masher or give them a quick mix with a hand mixer. Gradually add in the rest of the milk or cream as you mash the potatoes. Serve hot.
Video
Notes
You may need a little more or less of milk or cream. Start by adding about 1/4 cup of it then slowly add the rest as you mash until you are happy with the consistency of the potatoes.
Tried this recipe?Let us know how it was!