Ingredients
Scale
3 lb russet potatoes, peeled and quartered
2 cups broth (unsalted preferred) or water (more as needed)
1 tsp salt (1/2 if using salted broth)
3 cloves garlic, roughly chopped
2 tbsp butter (more to top, as desired)
1/2 cup sour cream
1/2 cup heavy cream or half and half
2 tbsp fresh chives, chopped (more to top)
salt, as needed
Instructions
Instant Pot:
- Add potatoes and garlic to instant pot along with water and broth. Set to high pressure and cook for 10 minutes.
- When done, quick release steam and drain potatoes well.
- Return potatoes to pot along with butter, sour cream, heavy cream and chives. Mash until smooth. Season to taste. Top with extra chives and butter, as desired.
Stovetop:
- Add potatoes and garlic to a pot. Cover with water or broth. Bring to a boil. Add salt and boil on medium-high 15-20 minutes until potatoes are easily pierced with a fork.
- Drain potatoes well. Return potatoes to pot along with butter, sour cream, heavy cream and chives. Mash until smooth. Season to taste. Top with extra chives and butter, as desired.
Notes
Keep potatoes warm in Instant Pot or Slow Cooker on ‘warm’ setting until ready to serve.