• Peel the potatoes and cut them into evenly sized 1-1/2 inch cubes.

Stovetop Instructions

• Place the potatoes in a large pot, add 1-1/2 teaspoons salt, and cover with cold water by about 1 inch.
• Bring to a boil, then reduce heat and cook for 15 to 20 minutes, or until the potatoes are tender when pierced with a knife.
• Drain well. Return the potatoes to the warm pot for 1 minute to evaporate excess moisture, then transfer them back to the colander.
• Add the butter, sour cream, and cream to the potato pot and warm over low heat until the butter melts.

Instant Pot Instructions

• Add 2 cups of water and 1-1/2 teaspoons of salt to the Instant Pot. Add the potatoes in an even layer.
• Lock the lid and cook on High Pressure for 10 minutes. When the timer ends, release the pressure manually and leave the Instant Pot on the Keep Warm setting.
• Drain the potatoes and return them to the Instant Pot for 1 to 2 minutes to evaporate any remaining moisture, then transfer them back to the colander.
• Add the butter, sour cream, and cream to the Instant Pot and warm until the butter melts. If needed, press Sauté to help the mixture heat through.

Finishing the Potatoes (both methods)

• Rice or mash the potatoes directly into the warm butter–sour cream mixture (see notes for mixing options).
• If the potatoes seem thick, add warm cream 2 tablespoons at a time until you reach a smooth, creamy consistency.
• Season to taste with salt and pepper, then transfer to a serving dish.