Ingredients
- 2½ teaspoons kosher salt, divided
- 2½ pounds Yukon gold potatoes, peeled and cut into 1-inch chunks
- ¾ cup warm water
- 1 cup Greek yogurt, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- ½ teaspoon ground black pepper
- 3 tablespoons fresh chives, finely chopped
- ½ tablespoon fresh thyme, chopped
- ¼ cup Parmesan cheese, freshly grated (plus more for serving)
Instructions
- Prepare the Potatoes: Let your tap run until the water is very warm. Add ¾ cup warm water to the bottom of an Instant Pot. Stir in 2 teaspoons kosher salt until dissolved.
- Cook in the Instant Pot: Insert a steamer basket and place the potatoes inside. Cover and cook on high pressure for 8 minutes. Quick release the pressure.
- Drain and Return: Drain the potatoes, remove the steamer basket, and return the potatoes to the Instant Pot.
- Mash and Mix: Add the Greek yogurt, butter, black pepper, chives, thyme, and remaining ½ teaspoon salt. Beat with an electric hand mixer on medium speed until smooth, being careful not to overmix. (Or use a potato masher.)
- Serve: Transfer to a serving bowl and sprinkle with Parmesan. Serve warm.
Notes
- Too thick? Stir in milk 1 tablespoon at a time until the desired consistency is reached.
- To keep warm: Place the bowl over simmering water and stir occasionally.
- Storage: Refrigerate leftovers for up to 3–4 days.
- To reheat: Warm gently on the stove or in the microwave with a splash of milk.
- Not freezer-friendly – texture may become mealy.
- Make ahead: Prepare up to 1 day in advance and reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Side Dish
- Method: Instant Pot
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 161
- Sugar: 2g
- Sodium: 540mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 12mg
