Prep time: 10 minutes
Cook time: 8 minutes (plus about 10 minutes to come to pressure)
Serves: 6
Ingredients
• 3 lb potatoes (about 6 medium), peeled and cut into even 1–2 inch pieces
• Water to cover potatoes (about 4–5 cups)
• 2 tsp salt, divided
• ¼ cup butter
• ¼ cup sour cream
• ¼ cup milk
• ½ tsp garlic powder
• ½ tsp black pepper
Instructions
1. Add potatoes and water. Place the potatoes in the Instant Pot. Add just enough water to cover them, then stir in 1 tsp of the salt.
2. Pressure cook. Secure the lid and set the valve to Sealing. Cook on Manual/High Pressure for 8 minutes.
3. Release pressure. When the timer ends, press Cancel and carefully quick release the pressure.
4. Drain. Drain the potatoes well and return them to the inner pot.
5. Mash. Add the butter, sour cream, milk, garlic powder, pepper, and remaining 1 tsp salt. Mash until smooth.
6. Serve. Top with chopped parsley if desired.
Tips
• Cut the potatoes to a similar size so they cook evenly.
• Warm the milk and let the butter soften first for the creamiest texture.
• For thinner potatoes, add more milk a tablespoon at a time.
