Instant Pot Mashed Potatoes
These creamy mashed potatoes come together quickly and easily in your Instant Pot, perfect for a side dish or a comforting main course.
Ingredients:
- 3 pounds russet potatoes, peeled and cut into 1-inch cubes
- 4 cups water
- 1 1/2 teaspoons salt, divided
- 1/4 cup butter
- 1/4 cup milk
- 1/4 cup sour cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Chopped fresh chives (optional, for garnish)
Cooking Guide:
- Add the cubed potatoes, water, and 1 teaspoon of salt to the Instant Pot liner. Secure the lid and ensure the valve is set to “Seal.”
- Pressure cook on High for 12 minutes.
- Once the cooking time is complete, carefully perform a quick pressure release. This means turning the valve to “Venting” and letting the steam release completely.
- Drain the potatoes, reserving about ¾ cup of the cooking liquid.
- Mash the potatoes with a potato masher or a hand mixer until mostly smooth. You can leave some small chunks for a bit of texture.
- Add the butter, milk, sour cream, garlic powder, remaining ½ teaspoon of salt, and black pepper to the mashed potatoes. Continue mashing until well combined and creamy.
- Add reserved cooking liquid, a tablespoon at a time, until the desired consistency is reached. You may not need all of the liquid.
- Garnish with chopped chives (optional) and serve immediately.
Tips:
- For richer mashed potatoes, use Yukon Gold potatoes instead of russet.
- If you don’t have fresh garlic powder, you can substitute with 1 clove of minced garlic, sautéed in the butter before adding it to the potatoes.
- For extra creamy mashed potatoes, use a hand mixer instead of a potato masher.
- Leftover mashed potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
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