Ingredients
3
lb russet potatoes, peeled and cut into 2-inch pieces
2 1/2
cups water
1 1/2
teaspoons salt
1/2
cup half-and-half
1/2
cup butter, sliced
1/4
teaspoon pepper
Chopped fresh parsley leaves, if desired
Preparation
In 6-quart Instant Pot® insert, mix potatoes, water and 1 teaspoon of the salt. Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 8 minutes. Select CANCEL. Set pressure valve to VENTING to quick-release pressure. Drain off cooking liquid; return potatoes to insert.
In 2-cup glass measuring cup, microwave half-and-half and butter uncovered on High 1 to 1 1/2 minutes or until heated through.
Using potato masher, mash potatoes in Instant Pot® until all lumps are gone. Add hot half-and-half mixture; season with remaining 1/2 teaspoon salt and the pepper. If potatoes are too thick, add additional half-and-half, 1 tablespoon at a time, until desired consistency.
Garnish with parsley before serving. (If desired, transfer hot mixture to serving dish, and top with parsley before serving.)
