VEGETARIAN

Instant Pot Mashed Potatoes

Name: Instant Pot Mashed Potatoes
Prep time: 10 min
Total time: 30 min
Yield: 6 servings
Ingredients: 3 lb russet potatoes, peeled and cut in chunks; 1½ cups water; 2 cloves garlic; ¼ cup butter; ½ cup milk, warmed; ¼ cup sour cream; salt to taste

Fluffy mashed potatoes cooked and mashed in the one pot, with garlic in the water and warm milk stirred in at the end.

About 30 min 6 servings Easy

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One pot, start to finish

Mashed potatoes usually mean a big pot of boiling water, a colander in the sink, and a bowl to mash in after that. This way skips all of it. The potatoes cook in the pressure cooker and get mashed in the same pot they cooked in.

The garlic cooks right along with the potatoes, so its flavour goes through the whole batch instead of sitting on top in one bite. Two cloves is gentle. Add another one if your house runs garlic heavy.

Warm milk is the whole trick

Warm the milk before it goes in. Cold milk cools the potatoes down and turns them gluey, and a gluey bowl of mashed potatoes is a sad bowl. A minute in the microwave while the pot runs is all it takes.

Drain off most of the water but keep a splash. That starchy splash loosens the mash if it looks stiff. Butter goes in first, then the warm milk and sour cream, and you mash until it looks right to you.

THE RECIPE