Instant Pot Mashed Potatoes {Gluten-free, Dairy-free}

- Add potato chunks and 1 cup broth to your Instant Pot.

- Close the lid and be sure it is set to sealed, not venting.

- Pressure cook on high for 9 minutes, then quick release.

- Once the pressure is released, add dairy free butter and ½ cup broth and mix. You can mix in the Instant Pot or in a separate bowl, with a hand mixer or mash by hand.

- Add additional broth if needed (I used close to 2 cups) and salt to taste. Sprinkle with fresh or dried parsley for garnish if you want and serve!

- Wash and peel potatoes. Cut into large chunks - if you are using average-sized russet potatoes, slice in half lengthwise then slice again 4-5 times. You should have 9-10 cups of potato chunks.

- Add potatoes and 1 ½ cups broth to a large pot, cover, and bring to a boil.

- Reduce heat to a simmer, and cook until potatoes are tender - about 10 minutes.

- Transfer to a large bowl, add ½ cup butter and additional broth if needed, and mix until smooth. Add salt to taste and sprinkle with fresh or dried parsley.