Sour Cream Mashed Potatoes

I’ve tried – I honestly don’t know how many times – to get the perfect mashed potatoes in the IP. FINALLY… Success! And, it’s somewhat hilarious to me that this was the easiest recipe crafted yet!

A double recipe of these creamy mashed taters will be on my Thanksgiving table this year. They have just the right amount of sour cream *bite*!

NOTE: You can peel your potatoes for smoother mashers – OR – if you like the added texture from the peels, leave them on after scrubbing really well.

STORAGE: Leftovers will stay *fresh* in an airtight container in the fridge for up to 4 days.
Or, freeze extras for up to 2 months.

Sour Cream Mashed Potatoes Recipe

Ingredients

• 2 lbs Russet potatoes, peeled and quartered
• 1/2 cup water
• 1/2 cup light sour cream
• 6 Tbsp butter
• 1 tsp kosher salt
• 1/2 tsp ground black pepper

Directions

1. Add 2 lbs peeled and quartered Russet potatoes, 1/2 cup water, and 1 tsp kosher salt to inner pot of Instant Pot (IP) .
2. Seal lid and select PRESSURE COOK (or MANUAL) for 10 mins.
3. When the cooking cycle completes, do a quick release and select CANCEL.
4. Transfer potatoes (leaving water in bottom of IP’s instant pot) to mixing bowl.
5. Add 6 Tbsp salted butter, 1/2 cup sour cream, and 1/2 tsp ground black pepper then blend on low-medium speed until at your desired consistency. If you prefer your mashers thinner, you can add your milk of choice (1 Tbsp at a time) until thinned to where desired.
6. Transfer potatoes to serving bowl.

Nutrition Facts
Servings: 12
Amount per serving	1/2 cup
Calories	270
% Daily Value*
Total Fat 15g	23%
Saturated Fat 9g	45%
Cholesterol 40mg	13%
Sodium 220mg	9%
Total Carbohydrate 21g	8%
Dietary Fiber 1.5g	6%
Total Sugars 2g
Added Sugars 0g
Protein 3g
Vitamin D 0.3mcg	1.5%
Calcium 55mg	5.5%
Iron 0.9mg	5%
Potassium 550mg	13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

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