Easy enough for a weeknight meal, impressively decadent enough for a holiday dinner—the Instant Pot has done it again. Beyond their creamy texture and richly savory flavor, we love these Instant Pot Mashed Potatoes for the time they save. With this method, your potatoes cook in half the time and there’s no need to drain—saving an extra step and a strainer to wash. You could also apply this technique for mashed sweet potatoes.
2 lb. peeled russet potatoes, cut in 1 1/2-in. pieces
3/4 cup chicken stock or broth
1/2 cup whole milk
4 Tbsp. unsalted butter
1/2 cup sour cream
1 1/4 tsp. kosher salt
3/4 tsp. black pepper
Chopped fresh chives
How to Make It
Combine potatoes and stock in bowl of instant pot. Place the lid on, and turn vent knob to “sealing” position. Press “steam” and adjust time to 7 minutes.
Release steam carefully by turning knob to “venting” position. Remove lid and press “off” button, and then press “sauté”, then “manual”, and adjust time to 2 minutes.
Add milk and butter, and mash with a potato masher until desired consistency. Stir in sour cream, salt, and pepper. Sprinkle with chives.
Instant Pot, Model: IPDUO60 v2 was used for this recipe.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.