About This Recipe
These rich and creamy Instant Pot mashed potatoes are ready in a fraction of the time it takes on the stove! This easy mashed potatoes recipe is made with buttermilk for loads of added flavor.
Ingredients
- 2 pounds peeled Russet potatoes (quartered)
- 3 cups water
- 1 1/2 teaspoons kosher salt (divided)
- 1/3 cup low-fat 1% buttermilk
- 1/4 cup light sour cream (I prefer Breakstone’s)
- 2 tablespoons whipped butter
- fresh black pepper (to taste)
- chopped chives or parsley (for garnish)
Instructions
- Add potatoes to the instant pot and pour enough water to just cover, season with 1 teaspoon salt.
- Cover and cook on high pressure 10 minutes, quick release to check the potatoes are soft. They are done when a sharp knife can easily be inserted through the potato.
- Drain and reserve 1/2 cup of the water, add the butter, sour cream and buttermilk, 1/2 teaspoon salt and black pepper and mash with a potato masher.
- Adjust salt to taste and keep on warm until ready to serve. It’s best to eat right away, but if you’re eating them later and the potatoes get dry, add the reserved water to loosen them.
- Serve garnished with chopped chives or parsley.
Source: This recipe is from
Skinnytaste.
Used with attribution.
Full original recipe with photos and notes available at the source link.
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