Sour Cream Mashed Potatoes
Tags: Instant Pot Side Dish
Yield: 6
- 2 lb / 1 kg brushed Yukon Gold or Russet Potatoes (peeled and cut into large cubes)
- 1.5 teaspoons salt
- 2 oz / 60 g butter
- 1/2 cup light sour cream ( 125 g)
- Extra butter and cracked pepper to serve (optional)
- Prep. Peel the potatoes and cut into large cubes.
- Add ingredients. Add potatoes to the Instant Pot and cover with just enough cold water to submerge most of the potatoes. It’s fine if they are not completely underwater as they will still cook from the steam. Season with 1.5 teaspoons of salt (don’t worry, not all of that salt is absorbed during cooking!)
- Set & cook. Secure and lock the lid; make sure the pressure handle is pointing to Sealing on Duo Classic. Select Manual/Pressure Cook and adjust the timer to 2 minutes on HIGH pressure. After a few beeps/seconds, the ON sign will come on indicating the pot is heating up and the pressure is building; pressurizing will take about 5-7 minutes and then the 2-minute timer will begin.
- Once the timer is done, release the pressure manually after a couple of minutes. Press the steam knob down gradually (or point to Venting on older models).
- Finish the mash. While the potatoes are cooking, prepare butter and sour cream.
- Open the lid and remove the inner pot. Carefully, drain most of the liquid and return cooked potatoes to the pot. Add the butter and sour cream and use a masher to break down the potatoes while absorbing butter and sour cream. Mash it to a fairly smooth consistency and use a whisk to get it even fluffier and creamier. Taste for salt and add a little more if needed. You can also add a splash of milk or more sour cream if you like a thinner consistency.
- Serve. Top with a little extra butter and cracked pepper if you wish.
