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.