Instant Pot Mashed Potatoes
Ingredients:
3 pounds potatoes peeled and diced into 1 inch cubes use russet or Yukon gold
cold water
1 ½ teaspoons kosher salt divided
3 tablespoons butter melted
½ cup milk/cream warm
½ cup sour cream
Directions:
Place cubed potatoes in the inner pot of the instant pot. Pour in 1 cup of cold water for the 3 or 6 quart Instant Pot and 1.5 cups of water for the 8 quart Instant Pot. Stir in 1 teaspoon kosher salt.
Place lid on the pressure cooker and cook on high pressure for 10 minutes.
Once cook time has elapsed, allow pressure to release naturally for at least 5 minutes (10 minutes is best) and then release the remaining pressure.
Drain potatoes and return to inner pot of instant pot. Hit the saute function on the Instant Pot and let any excess liquid cook off the potatoes for 1-2 minutes. Turn the Instant Pot OFF.
Use a potato masher to mash potatoes until smooth.
Microwave or warm butter and milk until butter is melted. Add to the inner pot and stir until evenly distributed into the potatoes. Stir in the sour cream. Taste and add in additional salt if needed.
