Instant Pot Mashed Potatoes with Sour Cream and Chives

YIELD: 6 to 8 servings

TIME: 20 minutes

- 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks

- 1 tablespoon plus 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

1. Prepare Instant Pot:

- Put 1 cup warm water in pressure cooker

- Add 1 tablespoon salt and stir until dissolved

- Insert steamer basket

- Place potato chunks in basket

2. Cook Potatoes:

- Cover and cook on high pressure for 8 minutes

- Release pressure manually when done

3. Mash and Season:

- Transfer potatoes to a bowl

- Add butter, sour cream, remaining 1 teaspoon salt, and pepper

- Mash with potato masher or fork until desired consistency

- Add chives and mix well

- Adjust seasoning to taste

4. Finish:

- Sprinkle with Parmesan cheese just before serving

- Using room temperature butter and sour cream is essential for smooth potatoes

- Can reduce butter to as little as 2 tablespoons if desired

- Don't skimp on sour cream - it's key for flavor and texture

- Yukon Gold potatoes provide the best creamy texture and buttery flavor

- For lighter results, don't over mix the potatoes

_These potatoes can be made slightly ahead and kept warm in the Instant Pot

Recipe inspired by Melissa Clark_