3poundsgold potatoesscrubbed and peeled, if desired (see substitutions for using russet potatoes) ($2.70)
1/4cupbutter (dairy or dairy-free)room temperature ($0.60)
1cupsour cream (dairy or dairy-free)room temperature ($1.14)
1/4cupunsweetened milk (dairy or dairy-free)room temperature ($0.15)
1/2tspsea salt($0.02)
1/2tspgarlic powder($0.06)
Instructions
Instant Pot Instructions
Remove the sour cream, milk and butter from refrigerator so it can come to room temperature while potatoes cook.
Place the trivet in the bottom of the Instant Pot and add in 1 cup of water (for steaming). Place all of the gold potatoes on top of the trivet in the Instant Pot.
Twist on the lid and set the valve on the lid to SEAL. Cook on manual high pressure for 12 minutes. After the instant pot has naturally released pressure for 10 minutes (the screen should read L10), manually release the rest of the pressure and remove lid.
Carefully drain the remaining water out of the bottom of the Instant Pot and remove the trivet. Add in the butter, milk, sour cream, salt and garlic powder and mash with a large fork, potato masher or potato ricer until just mashed. Do not over mash the potatoes or they will become gluey and sticky.
Season with additional salt to taste, then serve immediately while warm.
Stovetop Instructions
Remove the sour cream, milk and butter from refrigerator so it can come to room temperature while potatoes cook.
Chop the potatoes into quarters. Fill a pot with a few inches of potatoes, then place a steamer basket overtop. Fill the steamer basket with the potatoes.
Cover the pot with the lid and bring the potatoes to a boil over medium heat. Cook the potatoes until they are easily pierced with a fork without resistance, about 12-15 minutes.
Once soft, drain the excess water out of the pot and mash the potatoes directly in the pot with the butter, milk, sour cream, salt and garlic powder with a large fork, potato masher or potato ricer until just mashed. Do not over mash the potatoes or they will become gluey and sticky.
Season with additional salt to taste, then serve immediately while warm.
Storage Instructions
This easy side dish will keep for up to 5 days in an airtight container in the refrigerator. It can also be frozen for up to 3 months.
Notes
Make Ahead and Reheating InstructionsMaking these mashed potatoes for Thanksgiving or Christmas? These potatoes can be prepared up to 48 hours in advance (or frozen up to 1 month in advance). Simply follow the cooking Instructions as normal, then let the mashed potatoes cool to room temperature. Transfer the potatoes to a storage container and store until ready to reheat. Then, day of, transfer the potatoes back into the Instant Pot or the bowl of a slow cooker and set to the "warm" setting until warmed through. Add additional butter or milk, as desired to make creamy again. If the potatoes are frozen, let them thaw in the refrigerator overnight before reheating.