These Instant Pot brown butter mashed potatoes are creamy, silky, and full of comforting flavors. Elevate your mashed potatoes with nutty brown butter, earthy notes of sage, and the right amount of garlic, in a fraction of the time!
Add the chicken broth and potatoes to the Instant Pot. Salt the potatoes liberally, and pressure cook on HI pressure for 15 minutes, and quick release the pressure once done.
Add the cream, garlic cloves and sage leaves to a sauce pan or a microwave-safe bowl. Heat the cream mixture on the stove over medium heat, or in the microwave, until the cream is hot.
Once you have released the pressure from the Instant Pot, turn on the sauté setting to HI, to remove some of the extra moisture from the potatoes. Once the potatoes are mostly dry, roughly mash the potatoes until smooth.
Little by little, add the warm cream mix to the potatoes. Fold in using a spoon or rubber spatula, until they are completely smooth. Taste, and season with salt and pepper if needed.