Instant Pot Mashed Potatoes
Ingredients
- Yukon Gold potatoes (1.25 pounds)
- water (1.5 cups)
- chicken bouillon (2 cubes)
- sour cream (0.5 cup)
- unsalted butter (0.5 cup)
- milk (2 tablespoons)
Instructions
- Peel potatoes if desired, then cut into 1-inch cubes. Place into a multi-functional pressure cooker (such as Instant Pot) with water and bouillon cubes. Select Sauté function and cook for 4 minutes.
- Stir potatoes and water and break up bouillon cubes. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method. Remove the pot and carefully drain off most of the liquid.
- Add sour cream, butter, and milk. Gently mash with a potato masher to reach your desired consistency.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 386
- fat: 29 g
- sats: 19 g
- carbs: 28 g
- fibre: 2 g
- protein: 5 g
- salt: 609 g