- 1 1/2 cups water
- 5 pounds russet potatoes peeled and rinsed
- 2 cups warm milk or half and half for a richer mashed potatoes
- 1 stick unsalted butter melted
- 2 tablespoons sour cream
- 8 slices cooked bacon finely chopped
- 2 whole green onions finely chopped (ends removed)
- 3/4 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- salt and pepper to taste
Add water and a teaspoon of salt into the Instant Pot, insert basket or trivet liner and add in whole peeled potatoes.
Close and seal Instant Pot lid. Set to high pressure and set timer to 20 minutes.
Once 20 minutes are done, hit cancel, and allow for the pressure to naturally release (valve will fall down).
When pressure has released, carefully remove basket with potatoes out of Instant Pot and drain the Instant Pot.
Return potatoes either into the Instant Pot or into a large bowl.
Mash potatoes with a hand masher or a hand mixer, adding a little bit of milk and melted butter as you mash until it reaches your desired consistency and is thick.
Mix in your remaining ingredients, taste for seasoning and adjust with salt and pepper.
Serve and Enjoy!
Calories: 450kcal | Carbohydrates: 55g | Protein: 14g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 57mg | Sodium: 251mg | Potassium: 1326mg | Fiber: 4g | Sugar: 5g | Vitamin A: 603IU | Vitamin C: 17mg | Calcium: 192mg | Iron: 3mg