Best Instant-Pot Mashed Potatoes

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1

Place the quartered potatoes into the Instant Pot and add water until they are just covered. Stir in 1 teaspoon of kosher salt.

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2

Secure the lid on the Instant Pot and set to cook on high pressure for 10 minutes. After cooking, perform a quick release to check if the potatoes are tender by piercing them with a knife.

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3

Drain the potatoes, reserving 1/2 cup of the cooking water. Add the whipped butter, light sour cream, buttermilk, the remaining 1/2 teaspoon of salt, and black pepper to the pot. Mash with a potato masher until smooth.

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4

Taste and adjust the seasoning if necessary. If not serving immediately, keep the mashed potatoes on the 'warm' setting.

Full recipe & nutritional value on foodfaithfitness.com