Instant Pot Mashed Potatoes
Experience the delight of these velvety Instant Pot mashed potatoes, which come together in a mere fraction of the time compared to traditional stovetop methods! This simple recipe incorporates buttermilk, ensuring a burst of delicious flavor in every bite.
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Ingredients
- 2 pounds peeled Russet potatoes
- 1/4 cup light sour cream
- 2 tablespoons whipped butter
- fresh black pepper
- chopped chives or parsley
- 1 1/2 teaspoons kosher salt
- 1/3 cup low-fat 1% buttermilk
- 3 cups water
Equipment Needed
- Instant Pot
Instructions
- 1
Place the potatoes in the instant pot and add enough water to fully submerge them, then sprinkle in 1 teaspoon of salt for seasoning.
- 2
Secure the lid and set the cooker to high pressure for a duration of 10 minutes. After cooking, perform a quick release and check the tenderness of the potatoes. They should be soft enough for a sharp knife to slide through them with ease.
- 3
Drain the potatoes, saving 1/2 cup of the cooking water. Incorporate the butter, sour cream, buttermilk, and an additional 1/2 teaspoon of salt along with black pepper, then use a potato masher to blend everything until smooth.
- 4
Taste and adjust the salt if needed, then keep the mixture on warm until it’s time to serve. For the best experience, enjoy them immediately; however, if you're serving them later and they become dry, stir in the reserved water to achieve the desired consistency.
- 5
Present the mashed potatoes garnished with freshly chopped chives or parsley for a pop of color.