Get ready to revolutionize your potato game with the most addictively creamy and crispy side dish you'll ever taste! This Instant Pot Sour Cream and Onion Smashed Potato Casserole is about to become your new obsession - a magical combination of tender potatoes, tangy sour cream, and irresistible crispy edges that will make everyone at your dinner table beg for seconds. Forget boring side dishes; this recipe is a flavor explosion that transforms humble baby potatoes into a restaurant-worthy masterpiece you can easily create right in your own kitchen.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds baby potatoes
- 1 cup sour cream
- 1/2 cup cream cheese
- 1/4 cup chopped green onions
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Wash the baby potatoes thoroughly under cold running water, removing any dirt or debris. Pat them dry with a clean kitchen towel.
- Add 1 cup of water to the bottom of the Instant Pot and place the trivet inside. Arrange the baby potatoes on the trivet in a single layer.
- Close the Instant Pot lid, set the valve to sealing position, and select the "Pressure Cook" or "Manual" setting. Cook on high pressure for 8-10 minutes, depending on the size of the potatoes.
- Once cooking is complete, perform a quick release of the pressure by carefully moving the valve to the venting position.
- Carefully remove the potatoes and transfer them to a large baking dish. Using a potato masher or the bottom of a glass, gently smash each potato, keeping them mostly intact.
- In a mixing bowl, combine sour cream, cream cheese, chopped green onions, garlic powder, salt, and pepper. Mix until smooth and well incorporated.
- Pour the sour cream mixture evenly over the smashed potatoes, ensuring each potato is generously covered.
- Place the baking dish in the Instant Pot using the air fryer lid or transfer to a preheated oven at 425°F (218°C).
- Bake or air fry for 12-15 minutes until the top is golden brown and slightly crispy.
- Remove from heat, let cool for 5 minutes, and garnish with additional chopped green onions before serving.
Tips
- Choose baby potatoes that are roughly the same size to ensure even cooking.
- Pat potatoes completely dry before smashing to achieve maximum crispiness.
- Don't over-mash the potatoes - you want them slightly flattened but still holding their shape.
- Use room temperature cream cheese and sour cream for smoother mixing.
- For extra crispiness, consider broiling for 2-3 minutes at the end of cooking.
- Let the casserole rest for 5 minutes after cooking to allow the flavors to settle and make serving easier.
- If you don't have an Instant Pot air fryer lid, a regular oven works perfectly fine.
- For a lighter version, you can substitute Greek yogurt for some of the sour cream.
- Customize the herbs by adding fresh chives or dill to the sour cream mixture.
- Leftovers can be reheated in the oven to maintain the crispy texture.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 8g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 50mg
