three flavors!
FROM THERECIPEWELL.COM
Add the potatoes, broth, butter and salt to the Instant Pot. Pressure cook on High for 10 minutes, allow for a 5-10 minute natural release, then release the remaining pressure.
Mash the potatoes, then stir in warmed milk or cream until you reach your desired texture, then season with more salt to taste.
Mash and add cream as you would with basic butter, then mix in the sour cream and chives. For more protein and less fat, use Greek yogurt instead!
Add peeled whole garlic cloves before pressure cooking and stir in finely minced fresh rosemary with the cream. This flavor is perfect for Thanksgiving and Christmas!