Make-ahead Instant Pot Mashed Potatoes

 These have become my new go-to for mashed potatoes.  And they're especially great on holidays when stove and oven space is at a premium.  Also, I love that I can make them ahead of time and then just keep them on warm in the Instant Pot.  Pressure cooking makes the potatoes super creamy!  Adapted from Mel's Kitchen Cafe's recipe.

INGREDIENTS

•  4 pounds potatoes, peeled and cut into 1-inch cubes (a mixture of yukon gold butter potatoes and/or red potatoes are the best for this recipe)
•  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
• salt and pepper to taste

INSTRUCTIONS

Add the potatoes and salt to the Instant Pot insert (6-quart). Add at least 1 1/2 cups water or enough to cover the potatoes (either way is fine). 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.  

NOTES

Instant Pot: You could increase the recipe and do 8lbso f potatoes in an 8-quart instant pot.  Or used a 5lb bag of potatoes into a 6-quart instant pot....just make sure you don't exceed the max fill line.  And increase the milk/butter/sour cream/garlic powder accordingly.