Mashed potatoes with sour cream + chives from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot (page 135) by Melissa Clark

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Accompaniments: Wine-braised oxtails with fennel

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on January 09, 2023

    These were delicious! I made 1/2 for 2 of us (with the full amt of water/salt) and riced the potatoes before mixing in the rest of the ingredients. The parm, sour cream & chives make these special but the real takeaway for me is the method - fast, much easier to clean up (the instant pot insert just wiped clean) & the potatoes lacked that water logged texture that I sometimes find after boiling. With or without all the high impact add ins, I'll probably always use this method for the potatoes.

  • BrendaD1962 on April 23, 2022

    Delicious! I halved the recipe as it was just my husband and I eating them.

  • westminstr on December 02, 2019

    Made for Thanksgiving exactly as directed except that I omitted the parm at the end and served the chives on the side. They were easy and so good! I made them about 2 hours ahead of serving (shortly before guests arrived) and then held them on the keep warm setting with the lid on for several hours. They kept perfectly. I would definitely do this again.

  • Kfaber on January 12, 2018

    Some of the best mashed potatoes I’ve ever made. Got a great fluffy and smooth texture and so much flavor!

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