Instant Pot Mashed Potatoes

Russet potatoes 1/2 cup milk of choice Sour cream or plain Greek yogurt

key ingredients

In an Instant Pot, combine the potatoes, water, and salt. Lock the lid into place and flip the vent valve to the “sealing” position. 

1

Set the Instant Pot to cook at high pressure. When the timer goes off, quick-release the pressure and test the potatoes for doneness. Reserve a cup of the cooking water, if using instead of milk.

2

 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.

3

Store any leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months.

4

Grab the full recipe below!