Whipping potatoes makes this dish impossibly light and creamy. It's also much easier and time efficient than mashing by hand. It's a win-win! These mashed potatoes are a great basic recipe that I can always count on to turn out great.
Course Side Dish
Keyword mashed potatoes, whipped potatoes
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
3poundsof Russet Potatoes peeledcubed into 1 inch pieces and soak in water until ready to use
1stick of butter
1 1/2cupsMilk (whole is preferred)pour milk until it's the consistency you like- some may be leftover
salt and pepper to taste
Directions using Instant Pot: Pressure cook the potatoes with 1 cup water on high for 10 minutes. Release pressure. Let it sit for 5 minutes then cool the pressure cooker down with water then open and drain off water. Potato hunks are good. You don't want the potatoes too mushy before the next step. If you don't have a pressure cooker then boil the potatoes with water that covers the top of them until they are fork tender. Transfer drained potatoes into your mixing bowl. Mix on high with the butter and 1/2 cup of milk. Add more milk until you get the consistency you want. Add salt and pepper to taste. Enjoy!