My favorite type(s) of potatoes to use for mashing are a combination of red potatoes and Yukon gold potatoes. But you can definitely vary the type of potato used in this recipe without altering cooking time.
I buy potatoes in bulk (I do live in Idaho after all), so I always weigh out the 4 pounds (or 8 pounds if using my 8-quart Instant Pot) for this recipe, but you should be able to fit in a commonly sold 5-pound bag of potatoes into the 6-quart Instant Pot, as long as the max fill line isn’t exceeded after water is added. Just increase the milk/butter/sour cream/garlic powder a smudge to account for the extra pound.
- 4 pounds potatoes, peeled and cut into 1-inch cubes (see note above about type of potatoes)
- 2 teaspoons coarse, kosher salt
- 1 cup milk, preferably not skim
- 4 tablespoons butter, cut into tablespoon-size pieces
- 1/2 teaspoon garlic powder
- 1/2 cup sour cream
- Add the potatoes and salt to the Instant Pot insert (6-quart). Add cold water to cover the potatoes by an inch or so. Don’t exceed the max fill line.
- Secure the lid on the Instant Pot, making sure the valve is set to “seal” and not “vent.”
- Select Manual and then dial up or down to 8 minutes. The IP will start on its own.
- While the potatoes cook, warm the milk, butter and garlic powder in a saucepan or microwave-safe container until the butter is melted and the mixture is warm.
- When the potatoes are done cooking, quick release the pressure. If liquid bubbles and spurts from the valve, cover loosely with a damp dishcloth while the pressure releases.
- Drain the potatoes in a colander over the sink, discarding the cooking liquid.
- Return the potatoes to the insert of the Instant Pot and coarsely mash.
- Add the 2/3 of the butter/milk mixture along with the sour cream, and mash until the potatoes are the desired texture, as smooth or as chunky as you like, adding more of the remaining milk/butter mixture if you want creamier, less stiff mashed potatoes (I usually add it all).
- Add salt and pepper to taste.
- Serve immediately OR return the insert to the Instant Pot, secure the lid, and select Keep Warm. The potatoes can stay on this setting for up to three hours.
- When ready to serve, give the potatoes a good stir and a drizzle of warm milk, if needed.
Recipe Source: adapted a little from a recipe/method a reader, Beth T., sent me (thanks, Beth!)