Mashed Potatoes

 

1 T. plus 1 tsp. kosher salt

3 lb. Yukon Gold potatoes, peeled and cut into 1-inch chunks

5 T. unsalted butter, at room temperature

1 C. sour cream, at room temperature

1/4 tsp. freshly ground black pepper

3 T. finely chopped fresh chives

1/3 C. freshly grated Parmesan cheese, or to taste

 

Put 1 C. of warm water and the 1 T. 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 tsp. 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.

 

Servings: 8
Serving Size: about 3/4 C.

Calories: 271
Fat: 14 g
Fiber: 2 g
Protein: 6 g