Ingredients
- 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
Instructions
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Add water and a teaspoon of salt into the Instant Pot, insert basket or trivet liner and add in whole peeled potatoes.
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Close and seal Instant Pot lid. Set to high pressure and set timer to 20 minutes.
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Once 20 minutes are done, hit cancel, and allow for the pressure to naturally release (valve will fall down).
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When pressure has released, carefully remove basket with potatoes out of Instant Pot and drain the Instant Pot.
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Return potatoes either into the Instant Pot or into a large bowl.
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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.
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Mix in your remaining ingredients, taste for seasoning and adjust with salt and pepper.
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Serve and Enjoy!
Nutrition
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
