Ingredients
- 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
Instructions
- 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. - 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
