Potatoes and Chives

Taste: Too good, you'll eat too much

Cleanup: Just the Instant Pot

Ingredients: All available at publix.

This isn't based on anything from the internet, just my instant pot adaptation of potatoes my mom used to make in her old fashioned pressure cooker.

Peel and chop russet potatoes into fairly large but still bite sized chunks (or maybe a little larger).

Put some water in the instant pot, put a steamer basket in the instant pot, put the potato chunks in the steamer basket, put on the lid, set to sealing, and turn it on to manual high pressure for about 20 minutes and let the pressure manual release for at least 10 minutes.

Take out the now cooked potato chunks, and put them in a serving dish or casserole large enough to hold them with room to stir and toss. (Or I suppose you could dump the water out of the instant pot and use it.)

Add a big handful of fresh chopped chives, a little kosher salt, and several pats of butter.

Stir around and toss the potatoes until they are all coated with a nice layer of butter and have bits of chives stuck to them.

Let them sit for a few minutes for the flavors to blend and the potatoes to get cool enough to eat, then try to avoid eating the entire dish full at one go.

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