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Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes

Based on the Instant Pot Mashed Potatoes recipe I shared with the Idaho Potato Commission!

Ingredients

Garnish

Instructions

  1. Transfer the potato chunks into the Instant Pot. Pour the water into the pot and add 1 teaspoon of salt. Secure the lid and set the Pressure Release to Sealing.
  2. Press the Manual setting and cook for 10 minutes at high pressure. Let the pressure naturally release for 5 minutes and then turn the Pressure Release to Venting to release any remaining pressure.
  3. Drain the potatoes well. Return the potatoes to the Instant Pot. Make sure you don’t transfer any of the cooking liquid back to the Instant Pot or else the mashed potatoes will be too runny. Use a masher to mash the potatoes.
  4. Add the sour cream, butter, 1/2 teaspoon salt, and garlic powder. Stir to combine. Taste the mashed potatoes and add more salt if necessary. Stir in the chopped chives and a pinch of black pepper. Serve the mashed potatoes immediately.

Notes

NUTRITION INFORMATION: Amount for 1/6 of Recipe: Calories: 245, Total Fat 9.8g, Saturated Fat: 6.7g, Cholesterol: 20mg, Sodium: 619mg, Total Carbohydrate: 36g, Dietary Fiber: 2.5g, Sugar: 2.1g, Protein 5g