Ingredients

The following ingredients have 10 Servings
  • 4 pounds russet potatoes (peeled and roughly chopped)
  • 5 cups water
  • 2 teaspoons salt (divided)
  • 6 tablespoons butter
  • ¼ cup sour cream
  • ¼ cup milk
  • 2 large cloves garlic (minced)
  • ½ teaspoon pepper
  • Minced chives for topping ((optional))
  • Additional butter for serving ((optional))

Instruction

  • Wash and peel the potatoes. Roughly chop the potatoes and add them to the instant pot.
  • Cover the potatoes with water and 1 teaspoon of the salt. Place the lid on the instant pot, make sure that the quick release valve is turned to seal. Cook on the pressure cook setting (manual) for 8 minutes.
  • When the instant pot timer goes off, quickly but carefully flip the quick release valve and turn the instant pot off.
  • Wait for the pressure to completely release from the quick release valve before opening the lid of the instant pot.
  • Open the lid, drain the potatoes into a colander, and return them to the instant pot.
  • Add the butter, milk, sour cream, garlic, remaining teaspoon of salt, and pepper. Use a potato masher to mash potatoes and ingredients together until smooth.
  • Top mashed potatoes with chives and additional butter and serve hot.