Ingredients:

  • 5 lbs Yukon Gold or Russet Potatoes, peeled and cut into 2-inch chunks
  • 1.5 cups chicken broth
  • 1 tsp sea salt
  • 1/2 cup unsalted butter
  • 1 cup whole milk, warmed
  • 1/2 cup sour cream
  • 0.5 tsp black pepper

Instructions:

  1. Peel the potatoes and cut them into uniform 2-inch cubes. Place the chunks into the inner pot of the Instant Pot.
  2. Add the chicken broth (or water) and sea salt to the pot, ensuring you do not exceed the max fill line.
  3. Secure the lid and set the steam release valve to the Sealing position.
  4. Select Manual/Pressure Cook on High for 10 minutes. Allow approximately 10 minutes for the pot to reach pressure.
  5. Once the cooking cycle is complete, perform a quick pressure release. Drain any excess liquid using a colander.
  6. Return the potatoes to the pot. Use the Sauté function briefly to warm the butter and milk directly with the potatoes to ensure perfect emulsification.
  7. Mash the potatoes using a potato masher or ricer. Fold in the sour cream and season with additional salt and black pepper to taste.