Pressure Cooker Mashed Potatoes
Servings: 6 servings
Ingredients
- 3 pounds Russet potatoes - peeled and cut into quarters
- Water
- 1 teaspoon salt
- ¼ cup butter
- ¼ cup sour cream
- ⅔ cup half and half
- 1 teaspoon House Seasoning Blend
Instructions
- Put prepared potatoes in the Instant Pot.
- Pour enough water over the potatoes to just cover them.
- Add salt.
- Secure the lid and cook on high pressure for 10 minutes.
- Quick release the pressure and test the potatoes for doneness - a fork inserted in the potato should easily release.
- When potatoes are done, mash the potatoes to your desired consistency.
- Stir in butter, half and half, sour cream and House Seasoning Blend.
- You can add more half and half to reach your desired consistency.
Notes
- Top: Finish with bacon bits or fresh chives.
- Best Mashers: A ricer works best for the best texture but you can use a potato masher or an electric hand mixer.
- Additions: Cream cheese, heavy cream or chicken broth can be of use for this best instant pot mashed potatoes.
- Warm up: Before you add the sour cream, butter and half and half warm them in the microwave.