Ingredients

The following ingredients have 8 Servings
  • 3 lbs yukon gold potatoes ( any thin-skinned potato will work, see notes)
  • 6 cups water
  • 1 teaspoon salt
  • ——-
  • 4 tablespoons butter (or vegan butter)
  • 1/2 cup-1 cup sour cream ( or sub-Kite’s Hill Vegan Cream Cheese)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • optional additions: 10-15 roasted garlic cloves (mashed)  1/4 cup-1/2 cup goat cheese or 1-2 tablespoons horseradish (to taste) or truffle oil, to taste.

Instruction

  • Cut potatoes in half and place in the instant pot. Add 6 cups water and 1 teaspoon salt.
  • Set to high pressure, 6 minutes. Manually release, placing a kitchen towel over the steam spout.
  • Drain, saving 1 cup of the potato water.
  • Set Instant pot to Warm. Add the drained potatoes, butter, sour cream, salt and pepper and mash and stir, mash and stir until smooth.
  • Add some or all of the potato water to loosen the potatoes if you like. If keeping these warm for a long period of time- I’ll add the full cup.
  • Stir in any additions you like.  Taste and  adjust  salt.
  • Keep warm until ready to serve, garnishing with chives, melted butter and pepper.