Ingredients:

  • 5 lbs Potatoes (Yukon Gold or Russet), peeled and cut into uniform 1.5-inch chunks
  • 1 cup Liquid (Water or Low-Sodium Vegetable Stock)
  • 1 teaspoon Kosher Salt
  • 8 tablespoons Unsalted Butter, cut into small cubes
  • ½ cup Heavy Cream (Double Cream)
  • 2 Garlic Cloves, smashed lightly (optional)
  • Fine Sea Salt, to taste
  • ½ teaspoon Black Pepper, freshly ground

Instructions:

  1. Peel the potatoes thoroughly and cut them into uniform 1.5-inch chunks. Consistency is key for even cooking. Add the prepared potatoes, 1 cup (250 ml) of liquid (water or stock), and 1 teaspoon of kosher salt directly into the Instant Pot insert.
  2. Secure the lid, ensuring the vent is sealed. Set the Instant Pot to Manual/Pressure Cook (High Pressure) for 10 minutes.
  3. Once the cooking cycle is complete, allow the pressure to release naturally (NR) for 10 minutes. After 10 minutes of NR, manually release any remaining pressure by carefully switching the valve to Venting. Carefully open the lid. Crucially: Drain all remaining liquid from the pot.
  4. While the potatoes are cooking, warm the finishing ingredients: In a small saucepan (or microwave), combine the heavy cream, butter, and smashed garlic cloves (if using). Heat gently until the butter is melted and the mixture is hot, but not boiling. This prevents gluey mash.
  5. Return the drained, hot potatoes to the empty Instant Pot insert. Remove the garlic cloves. Add half of the warmed dairy mixture to the potatoes.
  6. Begin mashing the potatoes using a traditional masher, or use a hand mixer on low speed, taking care not to overmix. Gradually incorporate the remaining warmed dairy mixture, mashing or whipping until the potatoes reach your desired consistency—light and smooth, like a velvet cloud.
  7. Taste the mash and adjust seasoning with fine sea salt and black pepper as needed. Potato starch absorbs salt, so be generous! Serve immediately.