Cut the potatoes and wash the potatoes thoroughly. Place the red potatoes in the instant pot basket. Cover the potatoes with water.Cook in the instant pot for 8 minutes. Quick release and drain.
Transfer the potatoes in a large bowl. Add in the butter, salt, pepper, and heavy cream. Mash until creamy but somewhat lumpy, or until you’ve reached your desired consistency.Serve warm and enjoy. Garnish with butter and fresh chives (optional).
Stovetop Cooking Method
Place potatoes in a large saucepan and cover with water. Bring the potatoes and water to a boil. Reduce heat to medium low heat; cover and cook for 10-15 minutes or until tender. Drain the potatoes.
In a large bowl, add in the butter, salt, pepper and cream. Mashed until you’ve reached the desired consistency.Serve warm and enjoy. Garnish with butter and fresh chives (optional).
**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).Calories are estimated per serving.