Instant Pot Mashed Potatoes With Sour Cream and Chives
This recipe gives you everything you want in a dish of mashed potatoes: supreme creaminess from both butter and sour cream, a deep potato flavor, a little Parmesan for a salty tang, and chives for color and freshness. That said, if you want to bring the fat content down, you can use less butter (as little as 2 tablespoons will still work). But don’t skimp on the sour cream, which is necessary for both flavor and texture. This is one of 10 recipes from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017). Melissa Clark’s “Dinner in an Instant” is available everywhere books are sold. Order your copy today.
- Serves: 6 persons
- 1tablespoon plus 1 teaspoon kosher salt
- 3pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 5tablespoons unsalted butter, at room temperature
- 1cup sour cream, at room temperature
- ¼teaspoon freshly ground black pepper
- 3tablespoons finely chopped fresh chives
- ⅓cup freshly grated Parmesan cheese, or to taste
Step 1Put 1 cup of warm water and the 1 tablespoon salt in the pressure cooker and stir until the salt dissolves. Insert the steamer basket and place the potatoes in the basket.
Step 2Cover, and cook on high pressure for 8 minutes. Release the pressure manually.
Step 3Transfer the potatoes to a bowl. Add the butter, sour cream, remaining 1 teaspoon salt, and the pepper and use a potato masher or fork to mash everything together. Add the chives and mix well. Adjust the seasoning to taste, if necessary. Sprinkle with the Parmesan cheese just before serving.