Instant Pot Mashed Potatoes With Sour Cream And Chives Recipes
SOUR CREAM AND CHIVE MASHED POTATOES
Velvety mashed potatoes made with sour cream and chives! Scallions also work well if you do not have chives on hand.
Provided by Lauren
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Place potatoes in a large pot with enough water to come up 2 inches from the bottom. Bring to a boil, and cook for 20 to 25 minutes, until fork tender. Drain, and mash. Mix in the milk using a potato masher or an electric mixer until fluffy. Stir in the sour cream and chives, and season with salt and pepper.
Nutrition Facts : Calories 128.5 calories, Carbohydrate 21.8 g, Cholesterol 7.5 mg, Fat 3.4 g, Fiber 1.9 g, Protein 3.4 g, SaturatedFat 2.1 g, Sodium 20.7 mg, Sugar 0.8 g
RICH & CREAMY MASHED POTATOES
It's a cinch to jazz up instant mashed potatoes with sour cream and cream cheese, then cook and serve them from a slow cooker. For a special touch, sprinkle this creamy mashed potatoes recipe with chopped fresh chives, canned french-fried onions or fresh grated Parmesan cheese. -Donna Bardocz, Howell, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 2h15m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- In a greased 4-qt. slow cooker, whisk the boiling water, milk, cream cheese, butter and sour cream until smooth. Stir in the potato flakes, garlic salt and pepper. Cover and cook on low until heated through, 2-3 hours. Sprinkle with parsley if desired.
Nutrition Facts : Calories 299 calories, Fat 20g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 390mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
INSTANT POT MASHED POTATOES WITH SOUR CREAM AND CHIVES
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.
Provided by Melissa Clark
Categories dinner, vegetables, side dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 269, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 9 grams, Sodium 497 milligrams, Sugar 2 grams, TransFat 0 grams
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