Updated: Mar 19
I am a huge fan of mashed potatoes 🥔 but in the past I would rarely make them, other than on special occasions. This is because the traditional method requires so much time to boil the potatoes. Well with my recipe, in less than 10-minutes you have a heaping bowl of creamy, rich, and buttery mashed potatoes! I have also included a Youtube tutorial for easier instructions below.
3/4 cup water
3 pounds russet potatoes, peeled and quartered
1/4 cup whole milk
1/2 cup sour cream
3 cloves garlic, minced
6 tablespoons butter, cubed
3 tablespoons chopped fresh parsley and/or chives
Salt and freshly ground black pepper, to taste
Add water and 1 teaspoon salt to pressure cooker (I use an Instant Pot).
Select manual setting; adjust pressure to high, and set the time to 10 minutes. When finished cooking, quick release the pressure knob according to manufacturer's instructions.
Drain any excess water and either keep potatoes in pressure cooker pot or transfer to another bowl for mashing.
Add milk, sour cream, butter, and garlic to potatoes. Mash with a potato masher and season with salt and pepper. Add the herbs and reserve some for plating. Enjoy your spuds!
Be careful when depressurizing the cooker; hot steam will rapidly come out.
I normally use 1 1/2 pounds potatoes - If you choose to do so, simply cut the remaining ingredient amounts in half and cook for only 8 minutes.
Do not over-mash the potatoes as they will form a gluey texture.