Whether it's a weeknight dinner or a holiday feast, there's isn't a situation a bowl of creamy mashed potatoes can't improve. And food writer Melissa Clark's recipe from her new book, Dinner in an Instant, is as perfect as it gets—rich, cloudy and tangy, thanks to a generous helping of sour cream. The fact that these spuds are ready in just under 20 minutes (courtesy of the magical multicooker) is just an added bonus.

Mashed Potatoes with Sour Cream & Chives

Excerpted from Dinner in an Instant, by Melissa Clark. Reprinted with permission from Clarkson Potter. All rights reserved.

Yield: 6 to 8 servings

Prep Time: 12 minutes

Cook Time: 8 minutes

Total Time: 20 minutes


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 of 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 of 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.

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