2 1/2poundsYukon Gold potatoespeeled and cut into 1-inch chunks
1cup2% Greek yogurtat room temperature
2tablespoonsunsalted butterat room temperature
1/2teaspoonground black pepper
3tablespoonsfinely chopped fresh chives
1/2tablespoonchopped fresh thyme
1/4 cupfreshly grated Parmesan cheeseplus additional to taste
Let your tap run until the water is very warm. Add 3/4 cup to the bottom of an Instant Pot or electric pressure cooker. Stir in 2 teaspoons kosher salt until it dissolves. Insert the steamer basket and place the potatoes in the basket. Cover and cook on high pressure for 8 minutes. Immediately release the pressure.
Drain the potatoes and remove the steamer basket and any excess liquid from the Instant Pot. Immediately place the potatoes back in the Instant Pot. Add the Greek yogurt, butter, pepper, chives, thyme, and remaining 1/2 teaspoon salt. With a hand mixer, beat the potatoes on medium speed until the ingredients are combined and your desired consistency is reached, being careful not to overmix. (You can also use a potato masher or the back of a wooden spoon). Taste and adjust seasoning as desired. Transfer to a serving bowl and sprinkle with Parmesan. Serve warm.
If the potatoes are thicker than you would like at any point, stir in milk 1 tablespoon at a time until your desired consistency is reached.
TO KEEP WARM: To keep the potatoes warm before serving, place them in a heatproof bowl set over a pan of simmering water. Cover the top of the bowl with plastic wrap and stir the potatoes occasionally to ensure that they heat evenly.
TO STORE: Refrigerate leftovers in an airtight storage container for 3 to 4 days.
TO REHEAT: Reheat potatoes gently in the microwave or on the stove with a splash of milk to keep them from drying out.
TO MAKE AHEAD: For best results, make the recipe up to 1 day in advance. Cover tightly with plastic wrap, reheat gently in a bowl set over simmering water, thinning with a bit of milk as needed and stirring every 5 to 10 minutes. Sprinkle with Parmesan just before serving.
TO MAKE ON THE STOVETOP: Peel and cut potatoes into 1 1/2-inch-thick round slices. Place in a medium saucepan and cover with cold water so that you have at least 1 inch above the potatoes. Stir in 2 teaspoons salt. Bring to a simmer to a low simmer and keep at a low simmer the whole time the potatoes cook, adjusting the heat as needed. At the 18-minute mark, start testing the potatoes for doneness. As soon as a paring knife slides into the middle of one of the potato slices easily, drain immediately. Proceed with the recipe as directed.