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. <i>This is one of <a href="/68861692/7716592-melissa-clark-dinner-in-an-instant">10 recipes</a> from Melissa Clark’s “Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Multicooker, and Instant Pot” (Clarkson Potter, 2017).</i> <i>Melissa Clark’s <a href="http://www.penguinrandomhouse.com/books/562277/dinner-in-an-instant-by-melissa-clark/9781524762964/">“Dinner in an Instant”</a> is available everywhere books are sold. <a href="https://www.amazon.com/Dinner-Instant-Recipes-Pressure-Multicooker-ebook/dp/B06XK41BQV/?tag=NYTBks-20&ascsubtag=dinnerinstant">Order your copy today.</a></i>
Category: not set
Cuisine: not set
1 tablespoon plus 1 teaspoon kosher salt
3 pounds Yukon Gold potatoes, peeled and cut into 1-inch c
5 tablespoons unsalted butter at room temperature
1 cup sour cream at room temperature
1/4 teaspoon freshly ground black pepper
3 tablespoons finely chopped fresh chives
1/3 cup freshly grated Parmesan cheese or to taste
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