5lbsRusset or Yukon gold potatoes, peeled and quartered
1teaspoon salt
ADD INS:
1cup sour cream
1/2cupbutter, softened
4ouncescream cheese, softened
2garlic cloves, minced
1teaspoonsalt, (add more to taste)
Instructions
Add the potatoes to the Instant Pot and add water to just cover the potatoes. Stir in the salt. Turn the valve to seal and cook on high pressure for 12 minutes. Let the pressure release.
Drain potatoes and mash with a masher or ricer. Mix in the sour cream, butter, cream cheese, garlic, and salt. Add more salt and pepper to your desired taste. Keep warm in the instant pot on the warm setting or if eating right away spoon into a serving dish.
Notes
HOW TO MAKE MASHED POTATOES AHEAD OF TIMEThese mashed potatoes can be made ahead of time and store in the fridge in an airtight container for up to 5 days before using.HOW TO MAKE MASHED POTATOES IN THE SLOW COOKERAdd potatoes to slow cooker with water to cover and cook on low for 6-8 hours or on high for 4-6 hours. Drain and mash. Add in the sour cream, butter, cream cheese, garlic, and salt.