Description
A creamy, cheesy mashed potato bake that combines sweet and Russet potatoes for a double dose of flavor and texture. Use your Instant Pot or slow cooker to make this recipe.
Ingredients
Scale
- 13 ounces sweet potatoes
- 15 ounces Russet potatoes
- 2 Tbsp butter
- 1/4 cup sour cream
- 1/4 cup milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup shredded cheddar cheese
- 1/4 cup shredded parmesan cheese
Instructions
Instant Pot Instructions:
- Pour 1 ½ cups of water into Instant Pot. Peel both types of potatoes and cube them. Place them into a steamer basket and drop the basket into the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When time is up move valve to venting and remove the lid.
- Move steamer basket out of the pot and discard the water. Add the potatoes into the Instant Pot liner and mash.
- Stir in the butter, sour cream, milk, garlic powder, onion powder, salt, pepper and cheddar. Scrape into a small baking dish (I used a 1.5 quart baking dish).
- Bake at 350° F for 25 minutes. Sprinkle the parmesan on top and bake for 5 more minutes.
Slow Cooker Instructions:
- Add both types of potatoes into slow cooker and cover just barely with water. Cover and cook on high until tender, about 3 hours. (Every slow cooker cooks differently)
- Drain off the water. Mash the potatoes. Stir in the butter, sour cream, milk, garlic powder, onion powder, salt, pepper and cheddar.
- Cover and cook on high for 1 more hour. Sprinkle the parmesan on top and serve.
- Category: Side
- Method: Instant Pot or Slow Cooker