• Russet or Yukon Potatoes • Cold Water • Kosher Salt • Whole Milk • Sour Cream • Salted Butter • Garlic Powder
Wash and peel potatoes. Cut into large chunks and add to the insert of the Instant Pot. Add enough water to cover the potatoes completely. Season the water with the kosher salt. Secure the lid in place and turn the venting valve to seal.
Cook on high pressure for 8 minutes followed by a quick release. Drain potatoes well then return to the Instant Pot. Mash with a potato ricer or potato masher.
Add warm milk, sour cream, butter, and garlic powder.
Stir until the butter has melted and the potatoes are creamy. Taste and adjust salt as needed or more milk if the potatoes seem dry.
It's perfect for busy weeknight meals, potlucks, holiday meals, and special occasions. And they don't take up any space on the stovetop or in the oven!
Mashed Potatoes are a classic side dish - and I love them creamy, buttery, and with a bit of garlic in there too. These Instant Pot Mashed Potatoes are super delicious and fluffy, and ready in just 15 minutes!
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