– 5 lbs. – Russet potatoes– 1 tsp. – sea salt + 1 tsp. add during mashing– 3 oz. – salted butter + 1 tbsp. butter for topping– ½ cup – heavy whipping cream– Organic dill for garnish
Start by peeling and rinsing potatoes. Chop each potato into smaller chunks in a large bowl. I've cut the medium potato into 4 pieces and the large ones into 6 pieces.
Rinse once more and then add chopped potatoes into the Instant pot inner pot. Add just enough water to cover all potatoes. Finally, add 1 tsp. of sea salt.
After the potatoes are done cooking, using a kitchen glove turn the valve to 'Venting'. Make sure not to lean over the instant pot or the coming out steam will burn your face.
After the stem is released, open the Instant pot lid and use gloves to remove the inner pot of the Instant Pot. Carefully drain potatoes by dumping them into the strainer.
As soon as the water is drained transfer the potatoes from the strainer back into the Instant Pot inner pot. Place the inner pot back into the Instant Pot.
Cover the Instant pot back with a lid. Click on the keep warm cycle and adjust the timer to the preferred time (the picture below shows the timer set for 2 hours).
That's it! Your potatoes will stay fresh and warm. Alternatively, you can also keep them warm in the oven but letting them stay in the instant pot is so much easier!
Before serving sprinkle mashed potatoes with fresh dill and place some little pieces of butter if you'd like. Your delicious Creamy Mashed Potatoes are ready to be served!