Instant Pot Mashed Potatoes
Want to know my two secrets for making THE BEST Instant Pot Mashed Potatoes of all time? It's easy, just pressure cook russet potatoes in broth, instead of water, then add sour cream! And I promise, these will be the most flavorful and creamy mashed potatoes you've ever had!
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Ingredients
- 3 pounds russet potatoes, cut into large cubes - skins on or off, your choice
- 2 cloves garlic
- 6 cups chicken broth, or vegetable broth
- ½ cup unsalted butter
- ½ cup sour cream
- 2 teaspoons salt
- 1 teaspoon black pepper
Instructions
- Add the cubed potatoes and garlic cloves to the Instant Pot, cover with the chicken broth.
- Place the lid on the Instant Pot and secure, set to the sealing position.
- Cook on manual high for 8 minutes.
- Quick release the pressure from the Instant Pot and remove the lid.
- Remove ¼ cup chicken broth from the Instant Pot and set aside.
- Drain the potatoes from the remaining chicken broth, then add them back to the Instant Pot with the reserved ¼ cup chicken broth, butter, sour cream, salt and pepper.
- Use a handheld potato masher or electric hand mixer to mash the potatoes.
Notes
- To keep these potatoes warm after you've mashed them in the Instant Pot, simply place the lid back on the Instant Pot and turn on the "keep warm" setting. This will keep the mashed potatoes warm until you're ready to serve them.
- Vegetarian Option: use vegetable broth instead of chicken broth to make the potatoes vegetarian.
- Instant Pot Size: You will need a 6 quart or larger Instant Pot to make this recipe.
Nutrition Facts
Calories 366kcal (18%)Carbohydrates 43g (14%)Protein 7g (14%)Fat 20g (31%)Saturated Fat 12g (60%)Cholesterol 51mg (17%)Sodium 1664mg (69%)Potassium 1161mg (33%)Fiber 3g (12%)Sugar 2g (2%)Vitamin A 592mg (12%)Vitamin C 30mg (36%)Calcium 71mg (7%)Iron 2mg (11%)
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