Instant Pot Sour Cream Garlic Mashed Potatoes

For creamy mashed potatoes made fast, the Instant Pot pressure cooker can't be beat. These potatoes cook for 8 minutes, are drained and the other ingredients added in the Instant Pot insert. No extra bowls to clean up.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 8

Total Time 30

Servings aproximately 3/4 cup servings

Calories 233kcal

Author Toni Dash

Ingredients

3 pounds Russet Potatoes peeled and quartered (pieces should not be larger than 2-inch cubes)
4 tablespoons Unsalted Butter cut into 4 pieces
2 teaspoons Garlic Paste (such as Gourmet Garden) or 2 cloves diced garlic
1/2 cup Half and Half
1/2 cup Sour Cream
Kosher Salt to taste
Potato Ricer OR
Potato Masher

Instructions

Place the potatoes in the Instant Pot on the trivet with 1 cup water.
Set the Instant Pot on Manual, High Pressure for 8 minutes. After 8 minutes do an instant release and pour the contents of the Instant Pot into a colander in the sink to drain (be careful of steam from the potatoes) and return the metal insert to the Instant Pot. DO NOT put the trivet back into the Instant Pot.
With the Instant Pot on the Warm setting (the default setting following a pressure cooking operation) add the butter and garlic into the Instant Pot insert allowing the butter to melt.
Add the Half and Half, stir to mix in.
Preferred mashing method: before returning the drained potatoes to the Instant Pot, process them through a potato ricer into the Instant Pot insert and stir to combine with the butter mixture.
Alternative mashing method: Return the drained potatoes to the Instant Pot and using a potato masher, mash the potatoes, stir to combine with the butter mixture.
Stir in the sour cream and salt to taste. Serve immediately.

Notes

An estimated time for the Instant Pot to come to pressure has been included in the total recipe time.

Russet potatoes are the best choice for excellent results.

Using a potato ricer creates the smoothest mashed potatoes.

Nutrition