Instant Pot Creamy Mashed Potatoes
Ingredients
The potatoes
-
1
5-pound bag
russet potatoes
-
5
cloves
garlic
The liquids and fats
-
1
cup
water
-
½
cup
unsalted butter
-
1½
cups
heavy cream
-
½
cup
sour cream
Seasoning
Instructions
- Add the steamer wire rack to the Instant Pot and pour in the water with garlic cloves.
- Place the peeled russet potatoes on the rack, cover the pot, and set to seal.
- Cook on manual for 12 minutes, then perform a quick release.
- Remove the potatoes one at a time and pass them through a potato ricer into a bowl.
- In a saucepan, warm the butter and heavy cream until the butter melts.
- Combine the riced potatoes with the butter mixture, sour cream, and salt, mixing until combined.
- Taste and adjust salt as needed, then garnish with melted butter, chives, and black pepper.
Nutrition Facts (estimated)
Servings
6
Calories
325
Total fat
20g
Total carbohydrates
30g
Total protein
8g
Sodium
500mg
Cholesterol
50mg
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