If your potatoes are too thick you can add a bit more liquid, for instance milk or half and half.Instead of sour cream you could also use plain greek yogurt for a creamy taste with lighter calories.My family enjoys the flavor of chicken broth in these potatoes, but water will work just as well.Instead of sour cream, you could also add four ounces of softened cream cheese to add a very thick texture to this potatoes recipe,.You could also add some other seasonings to your potatoes for more flavor, some of my favorites are bacon bits, green onions, chives, fresh herbs, shredded cheese, or minced garlic cloves.Proceed with the recipe as directed above.Here are a few tips that you can use to make sure that your no drain mashed potatoes turn out perfectly every time that you make them. As soon as a paring knife slides into the middle of one of the potato slices easily, drain immediately. At the 18-minute mark, start testing the potatoes for doneness. 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. Place in a medium saucepan and cover with cold water so that you have at least 1 inch above the potatoes. TO MAKE ON THE STOVETOP: Peel and cut potatoes into 1 1/2-inch-thick round slices.Sprinkle with Parmesan just before serving. 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. TO MAKE AHEAD: For best results, make the recipe up to 1 day in advance.TO FREEZE: I do not recommend freezing this mashed potato recipe since the texture of the potatoes can become mealy once thawed.TO REHEAT: Reheat potatoes gently in the microwave or on the stove with a splash of milk to keep them from drying out.TO STORE: Refrigerate leftovers in an airtight storage container for 3 to 4 days.Cover the top of the bowl with plastic wrap and stir the potatoes occasionally to ensure that they heat evenly. TO KEEP WARM: To keep the potatoes warm before serving, place them in a heatproof bowl set over a pan of simmering water.TIP: 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.I don’t recommend freezing these mashed potatoes, as their texture may become mealy once thawed. Reheat potatoes gently in the microwave or on the stove with a splash of milk to keep them from drying out. Keep leftovers in an airtight container with a lid for 3 to 4 days in the refrigerator to preserve their deliciousness. 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.Peel and cut potatoes into 1 1/2-inch-thick round slices.While I love the ease of the Instant Pot, you can also make this same recipe on the stovetop:
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