Instant Pot mashed potatoes

Makes: 8 servings

1 ½ cups water

4 pounds russet potatoes, peeled

2 cups half-and-half or whole milk, warmed 8 tablespoons (1 stick) unsalted butter, at room temperature

2 teaspoons kosher salt

Freshly ground black pepper (optional)

To keep warm:

1 tablespoon unsalted butter, at room temperature

3 tablespoons half-and-half or whole milk Serving options:

1 tablespoon chopped fresh chives 2 tablespoons cold unsalted butter

1. Set a wire rack in a 6-quart or larger Instant Pot or electric pressure cooker. Add the water. Place the potatoes on the rack. Lock the lid on and make sure the valve is set to seal. Set to cook for 20 minutes under HIGH pressure. 2.When the cook time is up, the pressure naturally releases. Open the lid and transfer the potatoes to a large bowl.

3. Add the half-and-half or milk and butter. Mash with a potato masher, food mill or ricer. (Or whip the potatoes with a stand or handheld mixer on low speed with the paddle attachment. Do not use immersion blender or food processor.) Add salt, season with pepper if desired and stir to combine. Taste and add more salt and pepper as needed.

4. To keep mashed potatoes warm, wash the insert of the pressure cooker to remove any cooking starch. Return the insert to the pressure cooker and coat the bottom and sides of the insert with the butter. Add the half-and-half or milk. Spoon in the warm mashed potatoes but don’t stir. Cover with a glass lid or pressure cooker lid. If using the pressure cooker lid, be sure to turn the sealing valve to open. Turn on the“keep warm” setting. Gently stir the potatoes every 20 to 30 minutes to prevent them from sticking to the pot.

5.When ready to serve, spoon into a serving dish and top with chopped chives and a few pats of butter.