• 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.

Instant Pot Directions:

• 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!

Stove-Top Directions:

• 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.