Dylan's InstaPot Mashed Potatoes
Equipment
- 1 InstaPot
Ingredients
- 4 lbs Russet potatoes peeled and quartered
- 2 tsp salt
- ⅔ cup buttermilk can substitute 1/2 heavy cream and 1/2 milk
- ½ cup sour cream
- ½ cup butter
- ¼ cup onions diced, small
- 2 toes garlic minced
- pepper to taste
Instructions
- Add peeled and quartered potatoes to InstaPot.
- Cover potatoes with salted water (1-2 tsp salt)
- Cover and cook on high pressure 10 minutes, quick release to check the potatoes are soft. They are done when a sharp knife can easily be inserted through the potato.
- While potatoes are cooking, sauté onions in 2 tbsp of butter. Let onions and butter sauté until browned, adding in garlic toward the end. Do not add the garlic at the beginning or it will burn.
- Add buttermilk (or half and half, or half heavy cream and half milk), sour cream, butter, and sautéed onion and garlic. Mash until well mixed.
- Add in salt and pepper to taste.
Notes
Truly, the sour cream, butter, buttermilk, and other ingredients are more to taste than by actual measurements.