Prep 10 min
Cook 15 min
Total 25 min
Servings
You’ll need
Ingredients
Instructions
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Place the potatoes in the bottom on the instant pot, then pour the chicken broth over top.
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Place the lid on top and seal.
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Cook for 15 minutes on high pressure - I used the "beans/chili" button.
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Manually release the pressure.
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Add the butter and milk and mash with a potato masher. ( I do this right in the pot.) If you have a hand mixer, use it to beat the potatoes until creamy and smooth.
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Transfer to a serving bowl and enjoy!
Notes
I know a lot of recipes cook for 8 minutes, but this recipe with large chopped ( 1 inch pieces) RUSSET potatoes (always russet!!!!) worked perfectly!
Nutrition per serving: 239 calories
- Calories
- 239 kcal
- Carbohydrates
- 45 g
- Protein
- 5 g
- Fat
- 4 g
- Saturated fat
- 2 g
- Cholesterol
- 11 mg
- Sodium
- 194 mg
- Potassium
- 1087 mg
- Fiber
- 3 g
- Sugar
- 2 g
- Vitamin A
- 135 IU
- Vitamin C
- 17 mg
- Calcium
- 46 mg
- Iron
- 2.2 mg
Nutrition is an automatic estimate and will vary with the brands you use.