Mashed potatoes used to be a rare treat in my house, because of the time it takes to peel the potatoes and then mash them by hand. Since I've found this quick and easy method, we've been making this delicious comfort food at least once a week!
In this recipe, we keep the skins on the potatoes. Not only are potato skins tasty, but they contain many important vitamins and minerals, including potassium, vitamin C, and iron.
Using an instant pot and a stand mixer saves a lot of time for this recipe, but they are not necessary.
4 lbs Yukon gold potatoes, cut into quarters
3 tbsp butter
1/2 cup sour cream
1 1/2 cups milk
1/2 tsp salt
If using an instant pot, add potatoes to instant pot with 1 cup water, and set to high pressure for 10 minutes. Do a quick release and test to make sure a sharp knife slides easily through the potatoes.
If cooking potatoes on stovetop, cover with cold water, bring to a boil, and boil until a sharp knife pierces easily.
Drain potatoes and transfer to the bowl of a stand mixer, or back to the empty pot if mashing by hand. Add all other ingredients.
If using stand mixer, attach paddle attachment and mix on low speed until creamy. If mashing by hand, mash with potato masher until creamy.
Serve and enjoy!