These mashed potatoes are fool-proof in the Instant Pot and make a creamy, yummy side dish in no time!
3-4 Russet or red potatoes
1 cup water
1 tsp salt, plus more to taste
3 Tbsp butter
⅓ cup sour cream
¼ cup half & half
1 tsp garlic powder
2 Tbsp fresh rosemary or parsley (or 1 ½ tsp dried)
Peel the potatoes and cut into 1 inch cubes.
In the Instant Pot, add the potatoes, water and salt. Pressure cook for 6 minutes and then quick release the pressure.
Drain the potatoes and pour them back into the Instant pot. Mash using a potato masher. Add the butter and mash again once melted. Stir in the remaining ingredients and add more salt to taste.
Serving size: 2-3 cups of mashed potatoes so it is a relatively small batch that will feed 2-4 people. It's easy to double or triple the recipe!
If you want to cook the potatoes whole, do it for 12 minutes in the Instant Pot. I prefer chopped because it's quicker and it seems like it cooks the potatoes more evenly.
Stovetop instructions: Bring a pot of water to a boil, add the potatoes and boil until fork-tender (about 10 minutes) then continue on from step 3.
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