Jan 20, 2020

Instant Pot Mashed Potatoes with Sour Cream and Chives

These Instant Pot Mashed Potatoes with Sour Cream and Chives are creamy and delicious, and ready in just about 20 minutes from start to finish.


Instant Pot Mashed Potatoes




These Instant Pot mashed potatoes are loaded with flavor and creaminess from both the butter and the sour cream. Top them with shredded Parmesan cheese for a rich and salty umami flavor bomb. Plus, who doesn't love mashed potatoes?

These mashed potatoes are steamed, not boiled, in the Instant Pot to retain all of their potato-y flavor. Plus, they are made with Yukon Gold potatoes, which are medium starch (neither waxy nor super starchy) and have a beautiful color (thus their name).

While mashed potatoes aren't always great as leftovers, with the addition of sour cream, these mashed potatoes are! They are delicious reheated in the microwave.


Instant Pot Mashed Potatoes with Sour Cream and Chives tossed with Parmesan




I bought my Instant Pot (affiliate link) over three years ago. Some of the dishes I've made include this Beef Burgundy, Beef and Beer Soup, Asian Short Ribs, and this Steel Cut Oatmeal. They are all delicious, but one of my favorites so far has been these mashed potatoes.


How to make these easy Instant Pot mashed potatoes:


First, you add a cup of water and some salt in the Instant Pot and then place a steamer basket over the water.

Next, add 3 pounds of 1-inch chunks of the Yukon Gold potatoes, close the lid, and set the timer for 8 minutes. The pressure cooker will take about 8 minutes to come to pressure, and then the timer will start. Once the potatoes are cooked, you can release the pressure manually.

After that, lift the potatoes out of the pressure cooker, place them in a bowl, mash them with the butter, sour cream, salt, and pepper, and stir in the chives. Sprinkle the top with Parmesan cheese, and serve. So good.

The first time I tried these, I didn't have a steamer basket so I used the steamer rack that came with the Instant Pot. You can do this but you will have to lift the potatoes out with a large spoon unless you want potatoes all over your counter (I learned the hard way). After than, I bought this steamer basket (affiliate link), which makes it so much easier.


Instant Pot Mashed Potatoes




These Instant Pot mashed potatoes remind me a little of twice-baked potatoes, but they are much creamier. I love the freshness and color of the chives in these potatoes too.

You can always substitute scallions for the chives if that's what you have on hand.


Instant Pot Mashed Potatoes with Sour Cream and butter




Welcome to Multi-Cooker Monday, created by Sue of Palatable Pastime. Every month we will be getting together to share recipes using electric kitchen gadgets such as slow cookers, pressure cookers, sous vide machines, and air fryers. I'm looking forward to sharing recipes with you using them (plus I'm hoping this will help me justify all of the stuff I've purchased).

This month, our theme is "favorites"!


Multicooker Monday
Recipes for Instant Pots, Slow Cookers, and More!
January 2020: Blogger's Favorite Recipes

Instant Pot Mashed Potatoes with Sour Cream and Chives


These mashed potatoes, made in the Instant Pot, are everything you love about mashed potatoes. Here's how to make them!

Instant Pot Mashed Potatoes with Sour Cream and Chives



Instant Pot Mashed Potatoes with Sour Cream and Chives


Instant Pot Mashed Potatoes with Sour Cream and Chives
Yield: 8 servings
Author:
These Instant Pot Mashed Potatoes with Sour Cream and Chives are creamy and delicious, and ready in just about 20 minutes from start to finish.

ingredients:

  • 1 tablespoon plus 1 teaspoon kosher salt
  • 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 5 tablespoons unsalted butter, room temperature
  • 1 cup sour cream, room temperature
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons finely sliced chives
  • 1/3 cup grated Parmesan cheese

instructions:

How to cook Instant Pot Mashed Potatoes with Sour Cream and Chives

  1. Add a cup of warm water and a tablespoon of kosher salt to the pressure cooker insert and stir until the salt is dissolved. 
  2. Add the steamer basket to the insert and add the potato chunks. 
  3. Close the lid to the pressure cooker and set the pressure cooker to high and set the time for 8 minutes. 
  4. Once the time has elapsed, carefully release the pressure manually. 
  5. Move the potatoes to a bowl, add the butter and sour cream, and mash them with a potato masher. Add the rest of the salt, the pepper, and chives, and stir. 
  6. Top with the Parmesan cheese and serve. 
Calories
296.71
Fat (grams)
14.14
Sat. Fat (grams)
8.09
Carbs (grams)
38.02
Fiber (grams)
3.80
Net carbs
34.21
Sugar (grams)
3.02
Protein (grams)
6.25
Sodium (milligrams)
365.74
Cholesterol (grams)
39.58
mashed potatoes, instant pot
Side dish, Pressure cooker
American

Did you make this recipe?
Tag @KarensKitchenStories on instagram and hashtag it #KarensKitchenStories
Created using The Recipes Generator

This recipe was adapted from the wonderful book, Dinner in an Instant by Melissa Clark. Her cookbooks are amazing, and she has probably collaborated on cookbooks with many of your favorite chefs.

6 comments:

  1. Making mashed in the IP is just fabulously easy. It's one of my favorite things to make in the Instant Pot!

    ReplyDelete
  2. I love that you steamed the potatoes rather than boiling them and this is so much quicker and easier in the Instant Pot! A triumph, Karen! I can't wait to make your creamy mashed potatoes.

    ReplyDelete
    Replies
    1. Thank you Stacy. They really were super easy.

      Delete
  3. I am going to have to give IP Mashed Potatoes a try again - I put too much liquid in with my first batch and was not impressed with my results, but I love the convenience of set and forget with things like potatoes; I will give yours a try soon!

    ReplyDelete
    Replies
    1. I think the difference with these is that they are steamed and not boiled.

      Delete

I would love to hear from you!