Description
Creamy, smooth mashed potatoes made effortlessly in your Instant Pot with butter, milk, and sour cream.
Ingredients
3 pounds Russet potatoes, peeled and quartered
1 cup water
½ cup unsalted butter
1 cup milk
½ cup sour cream
Kosher salt and black pepper, to taste
Instructions
Place the potatoes, water, and a few pinches of salt into the Instant Pot. Secure the lid and set the cooker to manual, high pressure for 10 minutes.
While the potatoes cook, combine the butter and milk in a small saucepan and heat over the stove until it just begins to simmer. Remove from heat and set aside.
When the cooking time is complete, carefully turn the valve to quick release. Drain any leftover water, then transfer the potatoes to a large mixing bowl. Mash them until smooth using a potato masher.
Gradually add the warm milk and butter mixture to the potatoes, stirring gently to incorporate. Stir in the sour cream, then season with kosher salt and black pepper to taste.
Notes
Use warm milk and butter to ensure the potatoes stay smooth and creamy. Adjust seasoning to your preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3
- Sodium: 150
- Fat: 14
- Saturated Fat: 9
- Unsaturated Fat: 5
- Carbohydrates: 34
- Fiber: 3
- Protein: 5
- Cholesterol: 35