Instant Pot Buttermilk Mashed Potatoes
Creamy buttermilk mashed potatoes made in the Instant Pot or stovetop are the perfect side dish for any meal. They are light and fluffy with a bit of tang from the buttermilk. Always a hit and they can be made ahead of time too.
Servings 8 servings
Calories 217kcal
Equipment
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Ingredients
- 4 pounds Russet Potatoes peeled and sliced in quarters
- 1 medium yellow onions peeled and diced
- 1 bay leaf
- 4-6 cups water Note 2
- ⅓ cup low-fat buttermilk Note 3
- 4 teaspoons unsalted butter
- ¼ cup low-fat sour cream Note 3
- 2 teaspoon salt divided
- 2 teaspoon black pepper divided
Instructions
Instant Pot Buttermilk Mashed Potatoes
- Into the vessel of the Instant Pot add the potatoes, onion, bay leaf, and 1 teaspoon of salt and black 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 the instant pot do a 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.
- In a microwavable bowl, add the buttermilk and warm in the microwave for about 40-50 seconds to warm the buttermilk.
- To the potato mixture add the buttermilk, sour cream, butter, and remaining salt and black pepper to the potatoes.
- Use a hand masher to mash potatoes till smooth. If needed a little more buttermilk to get a light and fluffy consistency
- Taste the potatoes and, if needed reseason with salt and pepper. Keep warm until ready to serve. Optional garnish, serve with butter, chopped herbs such as chives, parsley, or rosemary.
Stovetop 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, 1 teaspoon each of salt and pepper
- Bring the water to a boil.
- Reduce heat to low, place the lid on the pot and let the potatoes simmer for about 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.
- In a microwavable bowl, add the buttermilk and warm in the microwave for about 40-50 seconds to warm the buttermilk.
- To the potatoes add the warmed buttermilk, sour cream, butter, remaining salt, and pepper.
- Use a potato masher to mash the potatoes until a smooth creamy texture. If needed add a little more buttermilk to get the smooth creamy texture in the potatoes. Taste for seasoning, if needed, reseason. Ready to serve with butter chives, optional garnish.
- Keep warm in a 250°F/121°C oven in a covered dish until ready to serve.
Notes
Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
Note 1: Russet or Yukon Potatoes or a mix of both make great mashed potatoes A starchy 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.
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- 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