My mom always made the best potatoes. This recipe is still the best I’ve ever had, and I didn’t even grow up in Idaho. Mashed potatoes have always been my favorite side for Thanksgiving.
Peel and cut into chunks:
8 medium Russet potatoes (about 2 1/2 lbs.)
Cover the potatoes with water and boil for 15 minutes, or until they’re fork tender.
Instant Pot directions: Barely cover the potatoes with water and cook at high pressure for 5 minutes with a quick release.
Drain and mash the potatoes with all of the following:
4 T. butter
1 c. sour cream
1 t. salt
1/2 t. pepper
1/2 t. garlic powder