Instant Pot Mashed Potatoes
Instant Pot mashed potatoes are creamy, dreamy, and oh-so-easy! They’re the perfect accompaniment to your Thanksgiving dinner, but just as great for a weeknight meal, too!
Servings: 6 - 8 servings
Calories: 377kcal
Equipment
- Instant Pot
- Small pot
- Potato Masher
- Mixing bowl
Ingredients
- 3 pounds Russet potatoes, peeled and quartered
- 1 cup water
- ½ cup unsalted butter
- 1 cup milk
- ½ cup sour cream
- Kosher salt and black pepper to taste
Instructions
- Add the potatoes, water, and a couple pinches of salt to the Instant Pot, lock the lid in place, and set to manual, high, and 10 minutes cook time.3 pounds Russet potatoes, peeled and quartered, 1 cup water
- Add the butter and milk to a small pot and bring to a simmer on the stovetop. Remove from the heat and set aside.½ cup unsalted butter, 1 cup milk
- When the timer goes off, turn the valve to “quick release.” Drain any remaining water and transfer the potatoes to a large mixing bowl. Mash the potatoes with a potato masher until smooth.
- Slowly add the hot milk and butter to the potatoes and stir with a spatula to combine. Add the sour cream and stir. Season to taste with salt and black pepper.½ cup sour cream, Kosher salt and black pepper to taste
Nutrition
Serving: 1serving | Calories: 377kcal | Carbohydrates: 44g | Protein: 7g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 37mg | Potassium: 1035mg | Fiber: 3g | Sugar: 4g | Vitamin A: 660IU | Vitamin C: 13mg | Calcium: 105mg | Iron: 2mg