Description
Creamy mashed yellow potatoes and carrots with sour cream, butter, salt and pepper made fast in the Instant Pot. The carrots add a bit of sweetness and color.
Ingredients
Scale
- 2 pounds Yukon gold potatoes, washed and cut into cubes (peeled or unpeeled)
- 5 medium carrots, peeled and sliced in half lengthwise
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/3 cup sour cream
- 1/4 cup melted butter
Instructions
Instant Pot Instructions:
- Place potatoes and carrots in a steamer basket*.
- Pour 1 ½ cups water into bottom of Instant Pot.
- Lower steamer basket into Instant Pot.
- Cover and lock lid into place. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes.
- When time is up move valve to venting to release pressure. Remove the lid.
- Remove steamer basket and set aside. Dump water out of Instant Pot. Dump the potatoes and carrots into the liner of the Instant Pot and set on the counter.
- Use a potato masher to mash the potatoes. Stir in the salt, pepper, sour cream and butter until creamy and smooth.
- Scoop onto plates and serve.
Slow Cooker Instructions:
- Place potatoes and carrots into slow cooker. Pour 1 ½ cups water into slow cooker.
- Cover and cook on low for 6 hours, or until potatoes and carrots are soft.
- Drain the water. Use a potato masher to mash the potatoes. Stir in the salt, pepper, sour cream and butter until creamy and smooth.
- Scoop onto plates and serve.
Notes
Equipment needed: Steamer Basket*
- Category: Side
- Method: Instant Pot or Slow Cooker