- 2 1/2 – 3 lbs yukon gold potatoes ( any thin-skinned potato will work, see notes)
- 6 cups water
- 1 teaspoon salt
- 3 tablespoons butter (or vegan butter)
- 1/2 cup-1 cup sour cream ( or sub heavy cream or buttermilk)
- salt and pepper to taste
- optional additions: 10-15 roasted garlic cloves (mashed) 1/4 cup-1/2 cup goat cheese or 1-2 tablespoons horseradish (to taste) or truffle oil, to taste.
Garnish: chives or scallions, mushroom gravy
Set to high pressure, 6 minutes. Manually release, placing a kitchen towel over the steam spout.
Drain. Set Instant pot to Saute. Add butter and sour cream, melt and stir to combine. Add cooked potatoes and mash and stir, mash and stir. Season with salt and pepper. Taste. Stir in any additions you like. Set to “warm” until ready to serve.
To loosen the potatoes, feel free to stir in a splash of milk or cream.
I love using Yukon Gold potatoes in mashed potatoes! Not only do they have a creamy texture, there is no need to peel then, their skins are so thin.
Make this vegan by using vegan butter and vegan sour cream!
Not sure how much sour cream to add? Start conservatively ( 1/2 cup) and you can always add more to taste.
Feel free to double this recipe in a 6 -8 Quart Instant Pot.
Keywords: Instant Pot Mashed Potatoes