Servings: 6

2½ lbs cut up russet or golden potatoes peeled or not 2½ lbs cut up russet or golden potatoes peeled or not
1½ cups chicken broth 1½ cups chicken broth
½ tsp salt ½ tsp salt
½ tsp black pepper ½ tsp black pepper
3 Tbs of butter 3 Tbs of butter
¼ cup sour cream ¼ cup sour cream
⅓ cup cream ⅓ cup cream
1 Tbs dark mustard 1 Tbs dark mustard

Wash, (optionally peel) and cut your potatoes, dicing them into 1" to 1-½" chunks.
Add chicken stock and potatoes to pot..
Check the sealing ring, attach the lid, and close the pressure valve.
Select MANUAL for 10 minutes.
Once the program is complete, Natural pressure release, and Turn Off Keep Warm mode.
Add butter, cream, sour cream, mustard, salt and pepper.
Use a potato masher or ricer to blend together.
Serve with chive or parsley flake garnish.