Step 1

Wash the potatoes, peel them (optional) and cut into quarters.

Step 2

Add water, potatoes and salt to the instant pot.

Step 3

Secure the instant pot lid and close the pressure release valve. Select manual/High pressure and cook at high pressure for 10 minutes.

Step 4

When the timer beeps, allow the pressure to naturally release for 3-5 minutes, and then quick release the remaining pressure.

Step 5

Carefully open the lid and pour out any extra water. Add the milk, sour cream, butter, bouillon paste, and salt and pepper.

Step 6

Mash everything combine, but be careful not to over mash the potatoes, which leads to gummy mashed potatoes instead of fluffy mashed potatoes.

Step 7

Taste and add more seasonings, as needed.