Ingredients
Scale
Equipment needed: Instant Pot* , steamer basket*, potato masher*
- 2 1/2 pounds Yukon gold potatoes, whole or cubed (peeling is optional)
- 4 Tbsp butter
- 1/4 cup sour cream
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1/4 cup heavy cream
- 3/4 cup shredded sharp cheddar cheese
- 2 Tbsp parmesan cheese
- 2 Tbsp chopped chives
- 1/2 cup french fried onions
Instructions
Instant Pot Instructions:
- Pour 1 ½ cups water into bottom of Instant Pot. Add the whole or cubed potatoes into a steamer basket*. Lower the basket into the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes for whole potatoes or 8 minutes for cubed potatoes. When time is up move the valve to venting and remove the lid.
- Dump the potatoes into a large serving bowl. Mash the potatoes a bit and then add in the butter, sour cream, salt, pepper, cream, and cheeses. Mash until creamy. Add in extra milk, if needed. Stir in the chives.
- Sprinkle 1 Tbsp of french fried onions over the top of each individual serving.
Slow Cooker Instructions:
- Wash potatoes and place in your slow cooker.
- Pour 4 cups of water over potatoes.
- Cover and cook on LOW for about 6-8 hours or until potatoes are fork tender.
- Drain water. Mash the potatoes a bit and then add in the butter, sour cream, salt, pepper, cream, and cheeses. Mash until creamy. Add in extra milk, if needed. Stir in the chives.
- Sprinkle 1 Tbsp of french fried onions over the top of each individual serving.
- Category: Side
- Method: Instant Pot or Slow Cooker