Instant Pot Mashed Potatoes
Instant Pot Mashed Potatoes are easy, creamy, and quick! These potatoes can also be made in the slow cooker.and way in advance!
Ingredients
- 5 lbs Russet or Yukon gold potatoes, peeled and quartered
- 1 teaspoon salt
ADD INS:
- 1 cup sour cream
- 1/2 cup butter, softened
- 4 ounces cream cheese, softened
- 2 garlic cloves, minced
- 1 teaspoon salt (add more to taste)
Instructions
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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.
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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.
Recipe Notes
HOW TO MAKE MASHED POTATOES AHEAD OF TIME
These 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 COOKER
Add 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.