Creamy Instant Pot Mashed Potatoes
Forget boiling potatoes on the stove! This recipe uses your pressure cooker to make incredibly fluffy and creamy mashed potatoes in a fraction of the time. With just a handful of simple ingredients, you'll have a rich, buttery side dish that tastes like it took all day to make.
Prep Time
10 min
Cook Time
25 min
Servings
4
Ingredients
- 1.25 pounds Yukon Gold potatoes
- 1.5 cups water
- 2 cubes chicken bouillon
- 0.5 cup sour cream
- 0.5 cup unsalted butter, cubed
- 2 tbsp milk
0 of 6 ingredients ready
Instructions
- 1
First, get your potatoes ready. You can peel them if you prefer a smoother texture, or leave the skins on for a more rustic feel. Chop them into uniform 1-inch cubes. Place the cubed potatoes into your Instant Pot, then pour in the water and add the chicken bouillon cubes.
- 2
Set your Instant Pot to the Sauté function and let everything cook for 4 minutes. Give it a quick stir to help the bouillon cubes start dissolving into the water.
4 min - 3
Now, turn off the Sauté function. Secure the lid on the Instant Pot and make sure the steam valve is set to 'Sealing'. Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 10 minutes.
10 min - 4
Once the cook time is up, let the pressure release naturally for 10 minutes. After that, you can carefully turn the valve to 'Venting' to quickly release any remaining steam. Be cautious of the hot steam!
10 min - 5
Carefully open the lid. Most of the water should be absorbed, but there will still be some liquid at the bottom. Carefully drain off any excess liquid that you don't want. For the creamiest potatoes, you can leave a tablespoon or two of the starchy cooking liquid in the pot.
- 6
Add the sour cream, cubed butter, and milk to the potatoes. Using a potato masher, mash everything together until you reach your desired consistency. For extra smooth potatoes, you can use an electric hand mixer on low. Season with salt and pepper to taste and serve immediately!
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