Mashed Potatoes with Half

Serves 6 in about 41 minutes. The pot starts with cream cheese, then sour cream.

Ingredients

• 2 ½-5 lbs russet potatoes, peeled & quartered
• 4-6 cups water (just enough to cover them)
• 2 tsp salt (more to taste)
• 3 cloves garlic, minced (optional)
• 1-2 sticks butter, room temperature (1 stick for 2½ lbs, 2 sticks for 5 pounds of potatoes)
• 8 oz softened cream cheese (optional)
• 1 cup sour cream (optional)
• ½ cup half and half (or whole milk)

Method

1. Scrub the potatoes, or peel them, if you prefer. Cut each potato into fourths.
2. Put the potatoes, salt, and garlic cloves into the inner liner of the pressure cooker and just cover them with water.
3. Close the lid and lock it into position. Set the Steam Release Knob to the Sealing position.
4. Set to Steam (High), and use the +/- button or dial to choose 13 minutes.
5. When the cook cycle ends, do a Quick Release of the pressure by turning the steam release knob to Venting (on the Ultra, just press the steam release button).
6. When all of the steam is out and the pin in the lid drops, open the lid and very carefully drain the potatoes.
7. Tip in the butter and cream cheese or sour cream, then use a potato masher to mash the potatoes. Try not to over mash them.
8. Stir in more salt as needed, and cream or milk as desired.
9. Taste and adjust salt, again, if necessary.
10. Plate hot.

More instant pot ideas are in the instant pot collection.