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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 good for a weeknight meal too!
Servings: 6 - 8 servings
- 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
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.
Add the butter and milk to a small pot and bring to a simmer on the stovetop. Remove from the heat and set aside.
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.
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