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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Serving Size: 1 to 8 serving (276g | ||
Recipe Makes: 6 to 8 servi | ||
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Calories: 148 | ||
Calories from Fat: 132 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.6g | 20 % | |
Saturated Fat 9.2g | 46 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 41.5mg | 13 % | |
Sodium 1260.8mg | 43 % | |
Potassium 48.2mg | 1 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1.5g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 148
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