Instant Pot Mashed Potatoes With Sour Cream And Chives Recipes

SOUR CREAM MASHED POTATOES (INSTANT POT STEP-BY-STEP RECIPE)

Steps:

• Peel the potatoes and cut into large cubes.
• Add potatoes to the Instant Pot and cover with just enough cold water to submerge most of the potatoes. It's fine if they are not completely underwater as they will still cook from the steam. Season with 1.5 teaspoons of salt (don't worry, not all of that salt is absorbed during cooking!)
• Secure and lock the lid; make sure the pressure handle is pointing to Sealing on Duo Classic. Select Manual/Pressure Cook and adjust the timer to 2 minutes on HIGH pressure. After a few beeps/seconds, the ON sign will come on indicating the pot is heating up and the pressure is building; pressurizing will take about 5-7 minutes and then the 2-minute timer will begin.
• Once the timer is done, release the pressure manually after a couple of minutes. Press the steam knob down gradually (or point to Venting on older models).
• While the potatoes are cooking, prepare butter and sour cream.
• Open the lid and remove the inner pot. Carefully, drain most of the liquid and return cooked potatoes to the pot. Add the butter and sour cream and use a masher to break down the potatoes while absorbing butter and sour cream. Mash it to a fairly smooth consistency and use a whisk to get it even fluffier and creamier. Taste for salt and add a little more if needed. You can also add a splash of milk or more sour cream if you like a thinner consistency.
• Top with a little extra butter and cracked pepper if you wish.

INSTANT POT MASHED POTATOES WITH SOUR CREAM AND CHIVES

Steps:

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

SOUR CREAM AND CHIVE MASHED POTATOES

Steps:

• Cover the potatoes with 1 inch of cold water in a large saucepan. Bring to a boil, then reduce to a simmer and cook until the potatoes are fork tender, about 20 minutes. In a small pot over low heat combine half-and-half and butter. Heat until hot but not simmering.
• Drain the potatoes in a colander, tossing to remove any excess water. Wipe the saucepan dry. Add the potatoes back to the saucepan and mash to a uniform consistency (or process through a food mill back into the dry pot). Give it a quick mix with a hand mixer to incorporate some air and ensure a smooth texture. Do not overmix or potatoes will become gummy.
• Using a flexible rubber spatula, fold in the melted butter and half-and-half mixture until just incorporated. Fold in sour cream and 1/4 cup chives and season with salt and pepper.
• Transfer to serving bowl and garnish with chopped chives.