Instant Pot Mashed Potatoes with Sour Cream and Chives
Sides
Ingredients
Potatoes:
1 tablespoon kosher salt
3 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch chunks
Seasonings:
1 teaspoon kosher salt
5 tablespoons unsalted butter, at room temperature
1 cup sour cream, at room temperature
¼ teaspoon freshly ground black pepper
3 tablespoons finely chopped fresh chives
⅓ cup freshly grated Parmesan cheese, or to taste
Directions
Put 1 cup of warm water and 1 tablespoon salt in the pressure cooker. Stir until the salt dissolves. Insert the steamer basket and place the potatoes in the basket.
Cover, and cook on high pressure for 10 minutes. Release the pressure naturally.
Transfer 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.
Nutrition
Trans Fat: 0 grams
Fat: 14 grams
Calories: 269
Saturated Fat: 9 grams
Unsaturated Fat: 4 grams
Sodium: 497 milligrams
Sugar: 2 grams
Fiber: 4 grams
Carbohydrate: 31 grams
Protein: 6 grams