Description
Easy Instant Pot Mashed Potatoes- creamy, fluffy and light and can be made in 20 minutes! Boost their flavor with roasted Garlic, Goat cheese, or horseradish -or keep them simple! Up to you! Vegan adaptable – see notes. Serve with Mushroom Gravy!
Ingredients
Scale
- 3 lbs yukon gold potatoes ( any thin-skinned potato will work, see notes)
- 6 cups water
- 1 teaspoon salt
- ——-
- 4 tablespoons butter (or vegan butter)
- 1/2 cup-1 cup sour cream ( or sub-Kite’s Hill Vegan Cream Cheese)
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 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
Instructions
- Cut potatoes in half and place in the instant pot. Add 6 cups water and 1 teaspoon salt.
- Set to high pressure, 6 minutes. Manually release, placing a kitchen towel over the steam spout.
- Drain, saving 1 cup of the potato water.
- Set Instant pot to Warm. Add the drained potatoes, butter, sour cream, salt and pepper and mash and stir, mash and stir until smooth.
- Add some or all of the potato water to loosen the potatoes if you like. If keeping these warm for a long period of time- I’ll add the full cup.
- Stir in any additions you like. Taste and adjust salt.
- Keep warm until ready to serve, garnishing with chives, melted butter and pepper.
Notes
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.
Nutrition
- Serving Size:
- Calories: 162
- Sugar: 1.7 g
- Sodium: 621.8 mg
- Fat: 6.5 g
- Saturated Fat: 4 g
- Carbohydrates: 23.3 g
- Fiber: 3.4 g
- Protein: 3.4 g
- Cholesterol: 16.5 mg
Keywords: Instant Pot Mashed Potatoes
