Instant Pot Mashed Potatoes
Instant Pot Mashed Potatoes are rich, buttery, and extra-creamy, and ready in less than 30 minutes! Whole russet potatoes are cooked in the Instant Pot and then blended with butter, milk, and cream. They're the kind of mashed potatoes everyone goes back for!
Servings 10
Calories 453kcal
Ingredients
- 5 pounds russet potatoes peeled and halved
- 1.5 tablespoons kosher salt
- ½ cup whole milk warmed
- ⅓ cup heavy cream warmed
- 1 ¼ cup unsalted butter cut into pieces
- ¾ cup sour cream room temperature
- 5 cloves fresh garlic finely minced
- salt and black pepper to taste
- chopped parsley for garnish (optional)
Instructions
- Place halved, peeled potatoes in the Instant Pot. Add water until the potatoes are completely covered. Sprinkle in 2 teaspoons of salt. Cook on the steam setting for 12 minutes. Manually release the steam.
- Transfer the potatoes to a colander and drain. Let sit for about 5 minutes before returning them to the Instant Pot.
- Use a potato masher or spoon to mash the potatoes until they are mostly smooth.
- Add in the butter and sour cream, mixing until the butter is fully melted and everything is incorporated.
- Slowly pour in the warm milk and cream, a little bit at a time, mixing until the desired texture is reached.
- Stir in the minced garlic and season with salt and pepper to taste.
- Spoon the potatoes into a serving bowl, and top with an extra pat of butter and a sprinkle parsley, if desired. Serve warm.
Nutrition
Calories: 453kcal | Carbohydrates: 43g | Protein: 6g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 1073mg | Potassium: 1006mg | Fiber: 3g | Sugar: 3g | Vitamin A: 955IU | Vitamin C: 14mg | Calcium: 77mg | Iron: 2mg
