Description
Chunky mashed yukon gold potatoes with parmesan, bacon and sundried tomatoes. A potato dish that is leveled up!
Ingredients
Scale
- 1 1/2 pounds baby Yukon gold potatoes or red potatoes
- 1/4 cup milk
- 2 Tbsp butter
- 1/2 cup sour cream or 4 oz cream cheese
- 1/2 cup bacon crumbles
- 1/2 cup shredded parmesan cheese
- 1 tsp dried parsley
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
- 2 diced green onions
- 1/2 cup loosely packed chopped sundried tomatoes
Instructions
Instant Pot Instructions:
- Pour 1 cup water into bottom of Instant Pot. Add potatoes into a steamer basket and lower the basket into Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When time is up move valve to venting and remove the lid.
- Remove the steamer basket. Dump out the water.
- Add potatoes into Instant Pot liner. Use a potato masher to lightly mash the potatoes. Add in the milk and butter and sour cream. Stir until butter is melted. Stir in the bacon, parmesan, parsley, salt, pepper, garlic powder, green onions and sundried tomatoes.
- Salt and pepper to taste. Serve and enjoy!
Slow Cooker Instructions:
- Add potatoes into slow cooker. Cover with enough water to cover the potatoes.
- Cover and cook on low for 6 hours or on high for 3 hours, or until potatoes are tender.
- Drain water.
- Use a potato masher to lightly mash the potatoes. Add in the milk and butter and sour cream. Stir until butter is melted. Stir in the bacon, parmesan, parsley, salt, pepper, garlic powder, green onions and sundried tomatoes.
- Salt and pepper to taste. Serve and enjoy!
- Category: Side
- Method: Instant Pot