Servings: 6 cups 1x
Ingredients
- 2 pounds Russet or Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 2 cups water
- Fine salt and black pepper
- 2 tablespoons unsalted butter (use vegan butter, for dairy-free and vegan)
- ¼ cup milk of choice (use unsweetened non-dairy milk and/or reserved cooking water, for dairy-free and vegan)
- ¼ cup sour cream or plain Greek yogurt (optional; use a dairy-free version or omit for dairy-free and vegan)
- Optional for garnish: finely chopped parsley
Instructions
- In a 6-quart Instant Pot, combine the potatoes, water, and ¼ teaspoon salt. Lock the lid into place and flip the vent valve to the “sealing” position. It will take about 10 minutes for the Instant Pot to build up the pressure before the timer starts counting down.
- Set the Instant Pot to cook at high pressure for 8 minutes. When the timer goes off, quick-release the pressure and test the potatoes for doneness. They should be easily pierced with a knife. If the potatoes are not done, cook 1–2 more minutes.
- Reserve ¼ cup of the cooking water, if using instead of milk. Drain the potatoes and transfer them to a medium bowl. Add the butter, milk, and sour cream, if using, and mash with a potato masher until light and fluffy. Add salt and pepper, to taste.
- Store any leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months.
Notes
- For garlic mashed potatoes, add 2-3 cloves of garlic to the Instant Pot along with the potatoes. No need to mince the garlic before adding it. It will mix right in when you mash the potatoes after cooking.
- To add richness, add half-and-half or heavy cream and sour cream.
- Use chicken broth or bone broth in place of the water for a boost of flavor and nutrition.
- Stir in parmesan cheese for extra savoriness.
Nutrition Information
- Serving Size: 3/4 cup without optional ingredients
- Calories: 126
- Fat: 4 g
- (Sat Fat: 3 g)
- Sodium: 55 mg
- Carbohydrate: 22 g
- (Fiber: 3 g
- Sugar: 2 g)
- Protein: 3 g
- Cholesterol: 42 mg