Instant Pot Mashed Potatoes
User Reviews
5
Instant Pot Mashed Potatoes
Description
This recipe uses the Instant Pot to quickly cook peeled and quartered russet potatoes evenly under high pressure. After cooking and quick releasing the pressure, the potatoes are drained and mashed in the same pot for convenience. Warm milk mixed with melted butter is slowly incorporated to achieve a creamy consistency without cooling the mash too much. Sour cream adds a mild tang and moist texture, while garlic powder, salt, and black pepper enhance the flavor.
The method yields tender mashed potatoes with a silky texture, balancing creaminess and mild herbal notes from garlic powder. The recipe is suited for serving alongside a range of main dishes, from roasted meats to grilled vegetables, adding a comforting component to the meal.
The notes recommend using the Instant Pot's Keep Warm function if serving is delayed and specify proper refrigerated storage in an airtight container for 5-7 days. Reheating can be done in the microwave or on the stovetop to maintain texture and temperature.
Ingredients
- 3-4 pounds russet potato
- 1/2 cup milk
- 1/4 cup butter
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- salt to taste
- black pepper to taste
Instructions
- Peel the potatoes and cut into quarters. Place potatoes into the Instant Pot and cover with water. Add salt (I usually add about 1 teaspoon at this point).
- Place the lid on the Instant Pot and set the valve to sealing. Cook on Manual at high pressure for 10 minutes. When the timer goes off, turn the Instant Pot off and quick release the pressure.
- Drain the potatoes and return them to the Instant Pot. Mash the potatoes with a potato masher or with a hand mixer.
- In a small bowl, combine the milk and the butter. Microwave for about 40 seconds. This helps the milk not to curdle or to cool the potatoes down too much. Slowly add in the butter/milk mixture until potatoes reach desired consistency.
- Mash in the sour cream, salt, and pepper. Serve immediately.
Notes
- If not serving immediately, keep mashed potatoes warm in the Instant Pot on the Keep Warm setting.
- Store leftovers in an airtight container in the refrigerator for five to seven days.
- Reheat in the microwave or on the stovetop until heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 298kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 32mg | 11% |
| Sodium | 103mg | 4% |
| Potassium | 1006mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 389IU | 8% |
| Vitamin C | 13mg | 14% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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