Instant Pot Sour Cream and Onion Smashed Potato Casserole

Instant Pot Sour Cream and Onion Smashed Potato Casserole–smashed red potatoes with sour cream, green onions, garlic and cheddar cheese. A winning combination!

Instant Pot Sour Cream and Onion Smashed Potato Casserole

If you like potatoes with texture and chunk you’ll love these sour cream smashed potatoes. They cook quite quickly thanks to the Instant Pot. You’ll love serving these potatoes alongside a side of turkey, ham, steak or even a pork chop. They go good with everything!

Ingredients you’ll need

• Red potatoes–or Yukon gold potatoes
• Butter
• Evaporated milk–or half and half (evaporated milk and sweetened condensed milk are not the same thing! I’ve had a few people email me about recipes that turned out too sweet because they accidentally used sweetened condensed milk instead of evaporated milk)
• Sour cream–or plain yogurt
• Garlic salt–or 3 parts salt to 1 part garlic powder
• Garlic powder–for more garlic flavor
• Onion powder
• Black pepper
• Dried dill–or fresh dish
• Shredded cheddar cheese–I like sharp for more flavor
• Green onions

Equipment I used

• I used a 6 quart Instant Pot*. You can also make this in an 8 quart pot. For the 3 quart pot you can place potatoes on top of a trivet instead of inside a steamer basket.
• I used my favorite steamer basket* to cook my potatoes in. If you don’t have a steamer basket you can place the potatoes on top of a trivet instead.
• Potato masher*
• 8×8 inch baking dish*
• Digital scale* for weighing potatoes

Steps

1. You’ll start this recipe by cooking the potatoes in a steamer basket inside your Instant Pot. I love cooking potatoes in the Instant Pot because they cook so quickly and you can use a quick release.
2. After the potatoes have cooked you’ll smash the potatoes with a potato masher. The potatoes will have a lot of texture and chunk to them still. They won’t be like mashed potatoes.
3. Stir in the butter, milk, sour cream, garlic salt, garlic powder, onion powder, pepper and dried dill to coat the potatoes.
4. At this point you can stir in the cheese and serve as is or you can scrape the mixture into a 8×8 inch baking dish and sprinkle with the cheese and then bake for 20 minutes at 350° F. 
5. Sprinkle with green onions and serve. 

(For full recipe and instructions scroll to the bottom)

Notes/Tips

• To make ahead: follow steps 1-5 in the recipe card below but do not bake. Just scrape the mixture into the pan. Cover the pan tightly with foil and store in the refrigerator or in the freezer until you’re ready to bake. Bake from the fridge covered with foil for 35 minutes at 350° F or bake from the freezer for 75 minutes at 350° F.
• To double: double the ingredients and keep the cooking time the same. You do not need to double the amount of water that is below the trivet when pressure cooking the potatoes. Bake in a 9×13 inch pan instead of a square baking dish.
• Store: store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat in the microwave or use the pot-in-pot method to reheat leftovers.
• This recipe is gluten free!

More Amazing Instant Pot Potato Recipes…

Instant Pot Cheesy Bacon Breakfast Potatoes

Instant Pot Farmhouse Potatoes

Instant Pot Million Dollar Potato Casserole

Instant Pot Loaded Baked Potato Soup

Instant Pot Bombay Potatoes

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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.