Instant Pot Mashed Potatoes Recipe
Adapted from Melissa Clark's Dinner in an Instant.
Servings 8 servings
Ingredients
- Kosher salt
- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 1 cup heavy cream
- 3 whole garlic cloves, peeled
- Freshly ground black pepper
- 1/2 cup sour cream, at room temperature
- 3 tablespoons unsalted butter, at room temperature
- 3 tablespoons finely chopped fresh chives, plus more for sprinkling
Instructions
- Place 1 cup water and 1 tablespoon salt in the Instant Pot, stirring to dissolve. Place potatoes in a steamer basket in the Instant Pot. Cover and cook on high for 10 minutes. Release pressure manually.
- While the potatoes are cooking, bring cream and garlic to a simmer in a small saucepan over medium heat. Reduce heat to maintain a simmer, and cook until the cream has thickened a bit (about 10 minutes), stirring occasionally. Keep a watchful eye here, because the cream can boil over. Fish out the garlic, then season to taste with salt and a lot of black pepper. Take the cream off the heat and set aside. Rewarm before adding to the potatoes if needed.
- Rinse out and dry the Instant Pot, then add the potatoes, warm cream mixture, sour cream and butter. Using a fork or potato masher, mash everything together until smooth and well-combined. Stir the chives, then season to taste with salt and pepper.
- Keep the mashed potatoes on the warm setting until ready to serve. If holding for a while, you may need to stir in a little more warm cream to loosen up the mash. When ready to serve, transfer potatoes to a serving bowl and top with a sprinkling of chives.