Mashed Potatoes

Mashed Potatoes


  • 5 pounds medium russet potatoes, peeled
  • 11/2 cups half-and-half, heated
  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 1 cup sour cream
  • salt and ground black pepper


  1. Set a rack in the bottom of pot and add 3 cups water. Stack the potatoes
    on the rack. Follow the manufacturer's guide for locking the lid and
    preparing to cook. Set to pressure cook on high for 15 minutes.
  2. After the pressure-cook cycle is complete, turn off the heat and let the
    steam release naturally for 20 minutes. After 20 minutes, follow the
    manufacturer's guide for steam release and allow any residual steam
    to air out. Being careful of any remaining steam, unlock and remove the
    lid; transfer the potatoes to a large bowl. Add the half-and-half, butter,
    sour cream and a large pinch of salt and pepper. Mash with a potato
    masher until desired texture and smoothness. Season with additional
    salt and pepper if needed

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