Servings: 6
Instant Pot Mashed Potatoes
This Instant Pot mashed potato recipe is a great way to prepare potatoes because it is such a low-maintenance dish. Plus, the mashed potatoes come out extra smooth and creamy.
Ingredients
- 2 1/2 pounds russet potatoes, peeled and chopped into 1-inch chunks
- 2 1/2 cups water
- 1 1/2 teaspoons salt, divided
- 1/3 cup sour cream
- 3 tablespoons unsalted butter
- 1/2 teaspoon garlic powder
Garnish
- 2 tablespoons chopped chives
- black pepper
Instructions
- 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.
- 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.
- 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.
- 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
Serve the Instant Pot mashed potatoes with my sticky Asian chicken thighs, roasted asparagus, or harissa roasted cauliflower and squash for a complete meal!
Nutrition
Serving: 1/6 of recipe | Calories: 245kcal | Carbohydrates: 36g | Protein: 5g | Fat: 9.8g | Saturated Fat: 6.7g | Cholesterol: 20mg | Sodium: 619mg | Fiber: 2.5g | Sugar: 2.1g
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!