1cupwater* you want about an inch of water in the bottom of your pressure cooker, so you may need to add a little more depending on the size of pressure cooker you use
Wash the potatoes, peel them (optional) and cut into quarters.
Add water, potatoes and salt to the instant pot.
Secure the instant pot lid and close the pressure release valve. Select manual/High pressure and cook at high pressure for 10 minutes.
When the timer beeps, allow the pressure to naturally release for 3-5 minutes, and then quick release the remaining pressure.
Carefully open the lid and pour out any extra water. Add the milk, sour cream, butter, bouillon paste, and salt and pepper.
Mash everything combine, but be careful not to over mash the potatoes, which leads to gummy mashed potatoes instead of fluffy mashed potatoes.
Taste and add more seasonings, as needed.
Video
Notes
Make Ahead Instructions: Prepare the mashed potatoes an hour or two before serving them and leave them in the Instant Pot on the warm setting. When you're ready to serve, give them a stir and add a few splashes of milk if they aren't smooth. Taste them and add more salt or seasonings, if needed.Reheating: You can also rewarm mashed potatoes in the microwave. Add a splash of milk and additional seasonings until you reach the right consistency and taste.Stove Top Mashed PotatoesDairy Free Mashed Potatoes: replace butter with dairy-free butter substitute, and add chicken broth instead of milk and sour cream.*You can double or triple this recipe for a 6 or 8 quart instant pot. The water amount and cooking time will stay the same. Just be sure you don't go above the "fill" line".