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!
3poundsrusset potatoes, cut into large cubes - skins on or off, your choice
6cupschicken broth, or vegetable broth
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.
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.