Ingredients
Equipment
Method
- Cook the potatoes using either the stovetop or Instant Pot method described below.
- In a large bowl, combine the hot, drained potatoes, butter, milk, sour cream, garlic, garlic powder, salt, and pepper.
- Use a potato masher or a hand mixer to mix the ingredients just until they are combined. The potatoes should still have a few small lumps; avoid over-mixing.
- Taste the potatoes and add more salt and pepper if needed. Serve immediately.
- For the Stovetop Method: Cut the potatoes into quarters. Place them in a large pot and cover with water, ensuring the water is 1 inch above the potatoes. Bring the water to a boil over high heat. Reduce the heat to medium-high and boil for 10 to 12 minutes, or until a fork easily pierces the center of the potatoes. Drain the water and transfer the potatoes to a large bowl.
- For the Instant Pot Method: Place a metal rack in the bottom of your pressure cooker. Add 1 cup of water, then place the potatoes on the metal rack. Cover the pot and set the vent to the SEAL position. Set the cooker to PRESSURE COOK or MANUAL for 8 minutes. When the cook time finishes, quick release the pressure by turning the knob to the VENT position. Once the float valve drops, remove the lid, drain the pot, and transfer the potatoes to a large bowl.
Nutrition
Notes
You can leave the skins on the red potatoes; they are soft and add flavor. If you prefer peeled potatoes, do that before cooking. For a stronger garlic taste, use 1 1/2 to 2 teaspoons of garlic powder.