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
Keyword instant pot mashed potatoes, sour cream garlic mashed potatoes
Prep Time 10minutes
Cook Time 8minutes
Total Time 30minutes
Servings 8aproximately 3/4 cup servings
Author Toni Dash
3poundsRusset Potatoespeeled and quartered (pieces should not be larger than 2-inch cubes)
4tablespoonsUnsalted Buttercut into 4 pieces
2teaspoonsGarlic Paste (such as Gourmet Garden) or 2 cloves diced garlic
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.
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.