Warm Creamy Mashed Potatoes with melting butter that were made in the Instant Pot!
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5 from 22 votes

Instant Pot Buttermilk Mashed Potatoes

Creamy buttermilk mashed potatoes made in the Instant Pot. The total time is about 30 minutes to amazing mashed potatoes! Great for a side dish for any weeknight meal! A perfect side dish for any holiday table. 
Course Side Dish
Cuisine American
Keyword Christmas, Instant Pot Potatoes, Instant Pot side dish, Thanksgiving
Prep Time 10 minutes
Cook Time 5 minutes
natural release 6 minutes
Total Time 15 minutes
Servings 8 servings
Calories 217kcal
Author Eileen Kelly

Ingredients

  • 4 pounds Russet Potatoes, peeled and sliced in half Note 1
  • 1 medium onion, peeled and diced
  • 1 bay leaf
  • 4-6 cups water Note 2
  • 1/3 cup low-fat buttermilk Note 3
  • 4 teaspoons unsalted butter
  • 1/4 cup low-fat sour cream Note 3
  • salt and pepper, to taste

Instructions

Instant Pot Buttermilk Mashed Potatoes

  • Into the vessel of the Instant Pot add the potatoes, onion, bay leaf, and water. Season with salt and pepper. Close lid and close valve. Set pressure to high and set timer for 5 minutes. The timer will go off when cooking is complete.
  • Let cooker natural release for 5 minutes. Then turn the valve to auto-release. Once complete, hit cancel and open the lid. Remove and discard the bay leaf. Drain water from the potatoes. Keep potatoes in the Instant Pot vessel.
  • Add in the buttermilk, sour cream, and butter. Use a hand masher to mash potatoes till smooth, unless you prefer some potato chunks. Season with salt and pepper as needed. Keep warm until ready to serve.

Buttermilk Mashed Potatoes

  • In a large pot over medium heat add enough water to cover the potatoes.
  • Add in the peeled and cut potatoes, diced onion, bay leaf. Season the water with salt and pepper.
  • Bring the potatoes and water to a boil.
  • Reduce heat to low and let simmer about 10-15 minutes. Potatoes will be fork tender.
  • Remove and discard the bay leaf.
  • Use a colander to drain the potatoes.
  • Place potatoes back into the pot and set on the stove over medium heat for about 30 seconds to dry any excess water on the potatoes.
  • Remove the pot from the heat. Add in the buttermilk, sour cream, and butter.
  • Use a potato masher to hand mash the potatoes until a smooth creamy texture. Season with salt and pepper.
  • Keep warm in a 250F oven in a covered dish until ready to serve.

Notes

Note 1: Russet or Yukon Potatoes or a mix of both make great mashed potatoes A strchy potato is best.
Note 2: Use enough water to cover the potatoes.
Note 3: full-fat buttermilk or sour cream can be used.
Note 4: After much experimenting 5 minutes on high pressure works well.
Note 5: Let the potatoes do a natural release for about 5-7 minutes. Then turn valve to quick release.
Note 6: Use a hand potato masher for the best fluffy potatoes.
Note 7: This recipe was made in an 8-quart Instant Pot. 
  • I am not a registered dietician, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes

Nutrition

Serving: 1serving | Calories: 217kcal | Carbohydrates: 43g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 34mg | Potassium: 996mg | Fiber: 3g | Sugar: 2g | Vitamin A: 86IU | Vitamin C: 14mg | Calcium: 58mg | Iron: 2mg