Ingredients:

  • 2.5 lbs (1.1 kg) Yukon Gold potatoes, peeled and quartered or red potatoes, scrubbed and quartered (about 6-8 medium potatoes)
  • 4 cloves garlic, smashed
  • 2 sprigs fresh thyme or 1 teaspoon dried thyme
  • 1 tsp (5 ml) salt, plus more to taste
  • 1/2 tsp (2.5 ml) black pepper, plus more to taste
  • 1 cup (240 ml) chicken or vegetable broth
  • 1/2 cup (120 ml) heavy cream, warmed
  • 4 tbsp (57 g) unsalted butter, cut into pieces
  • Optional garnishes: chopped chives, fresh parsley, extra butter

Instructions:

  1. Place quartered potatoes, smashed garlic, thyme sprigs (or dried thyme), salt, pepper, and broth into the Instant Pot.
  2. Secure the lid and set the valve to 'Sealing.' Cook on High Pressure for 10 minutes.
  3. Allow a natural pressure release for 10 minutes, then manually release any remaining pressure.
  4. Carefully remove the lid. Drain any excess liquid from the pot (leave a tablespoon or two for extra creaminess, if desired). Remove thyme sprigs if used. Add warmed heavy cream and butter to the potatoes.
  5. Mash with a potato masher until desired consistency is reached. For smoother potatoes, use an electric hand mixer, being careful not to overmix (overmixing can make them gluey).
  6. Taste and adjust seasoning with additional salt and pepper as needed. Garnish with chopped chives or parsley, if desired. Serve hot.