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Perfect Instant Pot Mashed Potatoes by Laura Behrendt
These potatoes are super fluffy and creamy. You will need to use the steamer rack or trivet to keep the potatoes off the bottom of the pot so they don't get waterlogged and can soak up all your butter and cream instead of water. You will not be disappointed!
Ingredients
  • 5 lbs russet potatoes peeled and quartered
  • 1.5 cups Water
  • 2 tsp sea salt or regular salt
  • 1 cup cream (or milk or half n half)
  • ½ stick butter
Steps
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