For Thanksgiving 2018, I’ll be sharing my entire table with you guys on Instagram, with all of the recipes made available here. First up, this recipe utilizes one of my most-requested kitchen tools: the Instant Pot! One reason I love using this tool for my Thanksgiving Smashed Potatoes is that it doesn’t take up valuable real estate on your stove top. Follow this link to find other Instant Pot recipes on my blog. Not a fan of this handy tool? I’ll be sharing my classic mashed potatoes and gravy before the big day, too!
INSTANT POTATOES… NOT FROM A BOX
Mashed potatoes are most definitely the most beloved dish on the Thanksgiving table aside from the turkey. I’m speeding up the whole process of making them by hopping on board the Instant Pot train. Thanksgiving is the perfect occasion to use yours or invest in one because both stovetop and oven space are so limited. On the timing front, potatoes can be cooked in a mere 8 minutes in the Instant Pot, so take the pressure off your Thanksgiving Day schedule and save it for the pressure cooker. Gone are the days where instant potatoes translate to sad, dehydrated potato flakes out of a box that you have to coax back to life.
MASH IT UP
There seems to be a wide variety of techniques when it comes to mashing potatoes. Most people have a kitchen tool of choice and stick to it. There’s the hand masher, a good ol’ fork, hand mixer, ricer, food mill, or stand mixer. Much like the never-ending peanut butter debate, I’ve witnessed intense discussions between family members as to whether Team Creamy or Team Chunky is superior. My recipe goes all out in the dairy department to achieve the super creamy texture that makes a good mash. I also top my taters with fresh chives and parmesan cheese for some extra oomph. Some folks tend to be potato purists and will leave off any mix-ins or toppings.
Instant Pot Creamy Smashed Potatoes
Yield 6-8 servings
- 1 tablespoon kosher salt, plus more for seasoning
- 3 lbs. yukon Gold potatoes, cut into 1-inch chunks
- 4 tablespoons unsalted butter, softened
- 1 cup sour cream
- Cracked black pepper, to taste
- chopped chives, for garnish
- 1/2 cup Parmesan cheese, grated
Place 1 cup of water in the Instant Pot and stir in 1 tablespoon kosher salt. Put the steamer basket inside and place the potatoes on top.
Cover with lid and cook on HIGH pressure for 8 minutes – releasing the pressure manually.
Carefully remove steamer basket. Add the butter and sour cream and mash until creamy. Season to taste with salt and pepper. Transfer to serving bowl. Top with chives and Parmesan cheese before serving.