I don’t know why,  but making mashed potatoes was always a weak point for me. They either came out like mush or paste. Being the stubborn person that I am, I didn’t give up trying and I have finally found a foolproof recipe that has already received rave reviews and will be gracing the table this Thanksgiving for sure!  I do have to give a shout out to my husband for the many years of being my official taste tester.

To make this incredibly easy recipe, gather together the following:

INGREDIENTS:

• 7lbs of potatoes
• 1/4 C butter
• 1/4 C milk
• 1/4 C sour cream
• 1 tsp garlic powder
• 1 tsp salt
• 1 tsp pepper
• 6 C water

INSTRUCTIONS:

1. Peel and wash your potatoes
2. Slice potatoes (about 1/2″ thick) and place into your InstantPot
3. Add water
4. Place InstantPot cover on unit and lock in place, make sure the vent is closed. Set on High Pressure or Manual (depending on your unit) for 8 minutes.
5. Immediately vent after timer cycle ends. When steam is finished, open cover and strain out the water.
6. Add in butter, milk, sour cream, garlic powder, salt and pepper. Mix to desired consistency.

That’s it!! Clean up was a breeze and cooking this in any kitchen will be a snap. This typically takes me about 30 minutes from start to finish.

NOTES:

• If you cut the recipe in half, the cook time will remain the same.
• Make sure to immediately vent and strain after cooking or the potatoes will become overcooked and turn to mush.

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