Instant Pot Mashed Potatoes
HB-14178 · Hand-built original
Pressure-cooked russet or Yukon Gold potatoes mashed with butter, milk, sour cream, garlic and parsley for a creamy, fluffy side dish.
22 minGluten-freeEgg-free
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 Tbsp garlic, minced
- 2 lbs russet or Yukon Gold potatoes, cleaned
- 1/4 cup chopped fresh parsley
- 3/4 cup chicken broth
- 1/2 tsp pepper
- 1 1/4 tsp salt
- 4 Tbsp butter
- 1/2 cup milk
- 1/2 cup sour cream
Method
- Peel the potatoes, cut them into even chunks and place them in the pressure cooker with the chicken broth poured over.
- Lock the lid with the valve closed and steam the potatoes for 7 minutes, then quick-release the pressure with the valve guarded by a towel.
- Drain the potatoes through a colander set over a bowl so the hot broth is saved rather than lost.
- Return the potatoes to the warm pot and add the butter, milk, sour cream, minced garlic, parsley, salt and pepper.
- Mash everything together with a potato masher until the texture looks right, loosening the mash with a splash of the reserved broth at a time if it feels stiff.
Prep: 10 min · Cook: 7 min · Total: 22 min
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).