Instant Pot Mashed Potatoes
Instant Pot mashed potatoes are great to make on busy weeknights for a comforting potato side dish. This recipe is also perfect for the holiday season to save stove space, and you can keep the mashed potatoes warm in your Instant Pot until you're ready to serve!
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