Ingredients
Potatoes
- 2 lbs russet potatoes
Dairy & Seasonings
- ¼ cup butter, cut into small pieces
- 3 tablespoons half and half (or milk)
- 1 tablespoon sour cream
- 1 teaspoon salt
Instructions
- Prepare the Potatoes: Peel the russet potatoes and cut each one into 12-16 large chunks to ensure even cooking.
- Pressure Cook: Place the potato chunks into the Instant Pot and add 1 cup of water. Seal the lid and set the pressure to high for 6 minutes. After cooking, let the pressure release naturally for 10 minutes to allow the potatoes to finish cooking gently.
- Drain Excess Water: Carefully release any remaining pressure, open the lid, and drain any leftover water from the pot to avoid watery mashed potatoes.
- Mash and Mix: Mash the potatoes directly in the Instant Pot bowl using a plastic masher if possible, until smooth. Add the butter, half and half, sour cream, and salt, stirring thoroughly to combine. Taste and adjust salt as needed for perfect flavor.
Notes
- Using russet potatoes produces fluffy, creamy mashed potatoes due to their high starch content.
- For creamier potatoes, increase the half and half or add extra sour cream.
- Use a plastic or silicone masher to prevent scratching the Instant Pot bowl.
- Letting the pressure release naturally prevents the potatoes from becoming mushy.
- If you prefer richer mashed potatoes, substitute butter with heavy cream or add grated cheese.
- Prep Time: 7 minutes
- Cook Time: 14 minutes
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
