INSTANT POT MASHED POTATOES

facebook share image   twitter share image   pinterest share image   E-Mail share image



Instant Pot Mashed Potatoes image

These super creamy mashed potatoes could not be any easier--no dicing and no draining. This is a great make-ahead recipe any time of the year, but especially around the holidays, when you're trying to juggle multiple dishes. Make the potatoes earlier in the day, then just set them on the warm setting so they are nice and hot when you're ready to sit down.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield about 12 cups

Number Of Ingredients 5

5 pounds medium russet potatoes, peeled
1 1/2 cups half-and-half, heated
2 sticks (1 cup) unsalted butter, at room temperature
1 cup sour cream
Kosher salt and freshly ground black pepper

Steps:

  • Set a rack in the bottom of a 6-quart Instant Pot® and add 3 cups water. Stack the potatoes on the rack. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 15 minutes.
  • After the pressure-cook cycle is complete, turn off the heat and let the steam release naturally for 20 minutes. After 20 minutes, follow the manufacturer's guide for steam release and allow any residual steam to air out. Being careful of any remaining steam, unlock and remove the lid; transfer the potatoes to a large bowl. Add the half-and-half, butter, sour cream and a large pinch of salt and pepper. Mash with a potato masher until desired texture and smoothness. Season with additional salt and pepper if needed.

There are no comments yet!