Peel and cut your potatoes into one inch pieces. Place them in your pot with the broth and close the lid, setting the valve in the sealing position. Set to high pressure for 6 minutes. (It will take about 10 minutes to reach pressure, and then the timer will start counting down.) When the timer completes, quick release the pressure, and open the lid once safe to do so.
Add the milk, salt and any optional ingredients. Then mash with a potato masher until smooth and creamy. Taste and add more salt, if necessary, then serve warm.
*This recipe as written is for a 6qt Instant Pot model. If you're using an 8qt model, increase the broth to 1.5 cups.If doubling the potatoes, NO need to double the broth. Just double the potatoes and leave the broth at 1 cup or 1.5 cups, depending on your model size.For the best no drain mashed potatoes, weigh your potatoes! This will give the best results since they can vary greatly in size.If you do not have a kitchen scale, and you need to eye ball it, use 10 average sized Yukon Gold potatoes to make approximately 3 lbs.Do your best to cut your pieces in similar sizes. For even cooking, you don't want some pieces too big, or others too small.Don't over-mash your taters! Once smooth, you're good to go. Overly processing and mashing them can result in a gummy texture, and nobody wants that!Make them extra creamy. Add a dollop of cashew cream, or vegan cream cheese to your potato mash and stir it in for extra creaminess.Leftovers keep refrigerated for 3-4 days or frozen, air tight, for up to 4 months.