Creamy Instant Pot Mashed Potatoes
These delightfully creamy mashed potatoes are incredibly simple to prepare, requiring neither dicing nor draining. Ideal for any occasion, this make-ahead recipe shines particularly during the holiday season when multiple dishes demand your attention. Prepare the potatoes earlier in the day and set them to warm so that they are perfectly heated when you are ready to serve.
Ingredients
- Medium russet potatoes peeled (5 pounds)
- Unsalted butter at room temperature (2 sticks or 1 cup)
- Half-and-half heated (1 1/2 cups)
- Sour cream 1 cup
Instructions
- Special equipment:
- A 6-quart Instant Pot
- Begin by placing a rack at the bottom of the 6-quart Instant Pot® and adding 3 cups of water. Next, arrange the stacked potatoes on the rack. Ensure you follow the manufacturer’s instructions for locking the lid and preparing the device for cooking. Set the Instant Pot to pressure cook on high for 15 minutes.
- Once the pressure-cooking cycle concludes, switch off the heat and allow the steam to release naturally for 20 minutes. After this time, follow the manufacturer’s guidelines for steam release, permitting any remaining steam to escape. Carefully unlock and remove the lid, then transfer the potatoes to a large mixing bowl. Incorporate the half-and-half, butter, sour cream, and a generous pinch of salt and pepper. Using a potato masher, mash the mixture until you achieve your desired consistency and smoothness. Adjust the seasoning with additional salt and pepper as necessary.