Step 1

Cook the potatoes (see directions for stovetop or Instant Pot methods below).

Step 2

In a large bowl combine hot (drained) potatoes, butter, milk, sour cream, garlic, garlic powder, salt, and pepper.

Step 3

Use a potato masher OR use your hand mixer (my favorite method!) to mix your potatoes just until all ingredients are combined - your potatoes should still have a few lumps, do not over-mix!

Step 4

Taste, add salt and pepper if needed. Serve and enjoy!

Step 5

Cut the potatoes into quarters. Place in a large pot and cover with water (water should come 1 inch above potatoes. Bring to a boil over HIGH heat, once boiling reduce heat to medium-high. Boil for 10-12 minutes until potatoes are easily pierced to the center by a fork. Drain the water and transfer potatoes to a large bowl.

Step 6

Place metal rack in the bottom of your pressure cooker. Add 1 cup water, then place potatoes on metal rack. Cover, set vent to SEAL position. Set to PRESSURE COOK or MANUAL for 8 minutes. Once cook time is up, quick release by turning knob to the VENT position. Once float valve has dropped, remove lid, drain pot, and transfer potatoes to a large bowl.