MASHED POTATOES WITH SOUR CREAM + CHIVES

TIME: 20 MINUTES

YIELD: 6 TO 8 SERVINGS

GF • VEG

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.

1 tablespoon plus 1 teaspoon kosher salt

3 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks

5 tablespoons unsalted butter, at room temperature

1 cup sour cream, at room temperature

¼ teaspoon freshly ground black pepper

3 tablespoons finely chopped fresh chives

⅓ cup freshly grated Parmesan cheese, or to taste

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

  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.