3poundsYukon gold potatoespeeled and sliced 1/4-inch thick
Salt and pepperto taste
Chives for topping
Place peeled and sliced potatoes in Instant Pot.
Add chicken broth and salt.
Place lid on Instant Pot and set valve to seal.
Cook on MANUAL high pressure for 8 minutes. It will take about 15 minutes for the pressure to build, then a countdown timer will begin.
Meanwhile, heat the milk and butter in a small saucepan, until the butter is melted. Keep warm.
Once the cook time is up, quick release the pressure and remove the lid.
Drain potatoes and return them to the pot.
Add the milk-butter mixture and sour cream and use a potato masher to mash the potatoes to your desired consistency. Season with salt and pepper, to taste.
Alternatively, you can transfer the potatoes to a stand mixer bowl. Beat on low for about 30 seconds, or until milk is absorbed. Gradually turn up speed and mix for 1 minute longer. Switch to whipping attachment and beat for about 1 minute, or until fluffy.
Serve warm topped with extra butter (if desired) and chopped chives.