Instant Pot Mashed Potatoes With Sour Cream and Chives

By Melissa Clark

Updated Sept. 20, 2020

Instant Pot Mashed Potatoes With Sour Cream and Chives
Christopher Testani for The New York Times
Total Time
20 minutes
Rating
5(904)
Comments
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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.

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Ingredients

Yield:6 to 8 servings
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. Step 2

    Cover, and cook on high pressure for 8 minutes. Release the pressure manually.

  3. 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.

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Ratings

5 out of 5
904 user ratings
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Comments

KDA

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.

Trish

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.

Roger

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.

sarahbeth

Why put salt in the steaming water? Does it rise up and salt the potatoes??

Christina H.

I honestly don’t love using my electric pressure cooker for much more than chicken stock and hard-boiled eggs. But using it for this recipe (which I followed to a tee), made for the easiest and tastiest mashed potatoes to go along the meatloaf and sautéed green beans I made for dinner. I’ll definitely keep this recipe in my back pocket!

lisanne dickson

I’ve made this many times and I’m always super happy with the results. I don’t have a steamer basket, so I just drain the water best I can and mash the potatoes right in the pot. Great!!

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