Instant Pot Mashed Potatoes With Sour Cream and Chives
Updated Sept. 21, 2020
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
Nutritional analysis per serving (8 servings)
276 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 7 grams protein; 500 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put 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 2
Cover, and cook on high pressure for 8 minutes. Release the pressure manually.
- Step 3
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.
Private Notes
Comments
I just throw about 6-8 medium Yukon Gold potatoes, scrubbed and whole, on top of the trivet with water in the bottom of the pot. 10 minutes at pressure, natural release while I work on the rest of dinner. We sometimes eat these as "baked" potatoes, sometimes I mash them, and sometimes I dice the leftovers and fry in a little butter for breakfast the next day.
Also, if you are At high elevation, Add a few more minutes for Instant Pot recipes. They never mention this in recipes; they assume everyone lives at sea level pressure.
I use russet potatoes, peeled and sliced the short way into 1 inch thick disks. Less work than dicing and same effect. Pressure cook for 10 minutes, quick release. Stick a skewer thru potatoes to make sure they're done (no resistance) then mash. I use a potato ricer and have found that any fat-laden dairy works including half-and-half. A splash of truffle oil doesn't hurt either. Make sure you use enough salt. FWIW I use a stovetop cooker. InstantPot is for wimps.
I searched and searched my kitchen for a steamer that would fit in my instant pot to no avail, so I just followed the recipe steaming the potatoes on the stove for about 15-20 minutes. Used crème fraiche for sour cream and about 4 Tbsp butter. Perfect.
This is a brilliant recipe. I doubled it but not the salt- used just a smidge more. Even though the salt is in the water under the steamer basket it completely infuses the potatoes, it was perfect and I didn't need to add any salt after cooking. I left on 'keep warm' in an out of the way place while doing the other holiday cooking then just gave them a quick stir and incorporated the chives right before serving. These had amazing texture and flavor.
I didn't double the sour cream because I didn't have it on hand, and glad I didn't. I mixed in all the shredded parm before I let it sit.
I live at 5000 ft. I cooked mine for 12 minutes. I added the salt to the water. They came out perfectly for texture but very salty even though I used the steamer basket. I think I would only add a teaspoon of salt to the water next time and season to taste when finished.
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