Ingredients
The following ingredients have 4 Servings
- 4 lbs Russet Potatoes (peeled and quartered)
- 4 Cups Water (or enough to cover potatoes)
- 3 Tsp Kosher Salt (divided)
- 2/3 Cup Milk
- 1/2 Cup Sour Cream
- 1/4 Cup Salted Butter
- 1 Tsp Ground Black Pepper
- 1/4 Cup Green Onions (chopped )
- 2 Cups Cheddar Cheese (shredded )
- 1 Cup Bacon (cooked & diced)
Instruction
- Place the quartered potatoes in the Instant Pot. Add water ensuring all potatoes are covered.
- Add 1 teaspoon of salt to the Instant Pot. Cover and seal the lid. Cook on high pressure for 10 minutes. Do a quick release and check that the potatoes are soft. They are done when a fork can be easily inserted in the potato.
- Drain the potatoes in a colander and return to the pot. Add the butter, sour cream, milk, 2 teaspoon salt and black pepper. Mash with a potato masher or a fork. If the potatoes are too thick, add a little more milk until you reach the desired consistency.
- Keep warm until ready to serve. Top with onions, cheese and bacon just before serving.