Marie Saba

From My Kitchen To Yours

Instant Pot Mashed Potatoes

Growing up, the men in our house always made the mashed potatoes. My dad would peel and boil the potatoes, and then one of my three brothers would mash ’em and add the extras. So for a long time, mashed potatoes just weren’t in my repertoire.

Then came COVID. When fall rolled around and my parents and brothers still could not come over, I knew the Thanksgiving mashed potatoes would be my job. As my mom often says, “Necessity is the mother of invention.” And as usual, she’s right.

Now these Instant Pot Mashed Potatoes are our official Saba Family Recipe. We enjoyed them for our mini-Thanksgiving and Christmas dinners, and several times in between. They’re buttery and smooth, with just a slight tang from the sour cream. Jack likes to add a few shakes of his favorite seasoning, Everglades, so feel free to add that if you have some on hand or any other herby seasoning that sounds tasty!

Hope you enjoy these as much as we do! Oh, and if you don’t have an Instant Pot, there are instructions for stove-top, too!

Instant Pot Mashed Potatoes

Ingredients

3 lbs. Yukon Gold potatoes (about 15 potatoes), peeled and halved

4 Tablespoons butter

1/4 cup sour cream

1/2 cup half and half

1 – 1 1/2 teaspoons salt, plus more for salting water

Freshly ground black pepper

For garnish: minced chives, butter

Instructions

Place potatoes in the inner pot of the Instant Pot. Add 1 Tablespoons salt and cover with water. Place the lid on the Instant Pot, turn the valve to “sealing,” and cook on manual high pressure for 9 minutes.
When the timer goes off, unplug the Instant pot. Release pressure, being careful not to burn yourself on hot steam.
Drain the potatoes and return to the inner pot. Add butter and mash potatoes until completely smooth. Add sour cream, half and half, salt and pepper and mix to combine. Taste and adjust seasonings if needed.
Transfer to a serving bowl, garnish with minced chives and extra butter, and serve warm.

Stove-Top Method: Cut peeled potatoes into quarters (instead of halves). Cover potatoes and 1 Tablespoon salt with cold water in a large pot. Bring to boil , then reduce heat and simmer until potatoes are very tender, about 20 minutes. Drain potatoes and return to warm pot. Follow remaining steps set out above.

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