Ingredients
3 lb. russet potatoes, peeled and quartered
2 c. water
Kosher salt
1/2 c. (1 stick) butter, plus more for serving
1/2 c. milk
1/2 c. sour cream
Freshly ground black pepper
Preparation
Step 1Add potatoes, water, and a generous pinch of salt to an instant pot. Place lid on Instant Pot and and set to manual, high, and set time for 12 minutes. When finished, turn valve to quick release. Drain any remaining liquid and transfer potatoes to a large bowl. Use a potato masher to mash until smooth.Step 2Meanwhile, in a small pot over medium heat, melt butter with milk until warm. Pour over mashed potatoes and stir until creamy. Stir in sour cream and season with salt and pepper.Step 3Transfer potatoes to a serving bowl and top with a pat of butter. Season with more pepper.
Read on for our top tips on how to get the perfect results every time: Choose the right spud. For classic mashed potatoes, our go-to is the russet. They’re low in moisture and super starchy so once mashed, they absorb all of that dairy like a charm. You could use Yukon Gold here, but don’t use a very waxy potato like Red Bliss. You’ll end up with a gummy mash. We’d highly recommend peeling your potatoes. Russet skin is delicious when baked or fried, but tends to be unpleasant when mashed. As for chopping, to ensure fast, even cooking, quarter your potatoes before adding to the pot. Do the mash. If you’re new to the potato mashing game, here’s the scoop: If you want a classic, denser potato, use a potato masher. If you love a luscious smooth puree, grab your potato ricer (if you have one!). Or, if you want your potatoes ultra-light and fluffy, use an electric handheld mixer. If you do choose an electric mixer, be careful not overmix, and whatever you do, never EVER use a blender or immersion blender. Overbeating your potatoes will turn them into a gluey, gummy mess. Our favorite mashing method is the potato masher. With the masher, you won’t risk overmixing, and in our opinion, having a few chunks in your mash is a good thing! Finish with more flavor! Stirring in more dairy at the end gives the potatoes the perfect rich, creamy finish. We’ve gone with sour cream because we love the tangy, addictive bite it gives, but you could also go with Greek yogurt, cream cheese, or crème fraiche. At this point, you could also stir in roasted garlic, chives, shredded cheese, or — dare we say — crispy bacon! Make them ahead. Make-ahead dishes are key during the holidays! You can make these mashed potatoes a few hours in advance and keep them warm using the Keep Warm setting on your Instant Pot. Just give them a stir every once in a while to make sure they don’t stick, and consider adding a splash or two of warm milk if they thicken up while they sit.Use those leftovers! If you have leftovers, you can put them to use in so many different ways! Try making mashed potato cakes, mixing up a batch of gnocchi, or using them to top a luxurious shepherd’s pie. Tried these mashed potatoes? Let us know how it went in the comments below!
