Buttermilk Mashed Potatoes - Instant Pot
Equipment
- Steamer Basket
- Hand Mixer
Ingredients
- 5 lbs russet potatoes peeled and quartered
- 2 cups water
- 1 stick butter
- 2 cup buttermilk (start with 1 cup, but you will probably need it all)
- 1-2 tsp sea salt or PC Magic (buttermilk has a lot of flavor, you don't need a lot of salt)
Instructions
- Peel and quarter your potatoes and place in your Steamer Basket, I use a Hartigo brand with a handle. Works great. If your potatoes are really large you can cut them into 6th or 8ths. Just make sure all of your chunks are relatively the same size so they cook evenly.
- Once your potatoes are in the basket, place the basket inside the pot and pour 2 cups of water into the pot. This will be enough for your pot to come to pressure without having to worry about your water boiling away.
- Cook on HP for 8 minutes, then do a 5 min NPR. Then QR.
- When potatoes are finished, open pot and let the steam escape. Grab the handle of the basket and remove potatoes.
- Pour your hot potatoes into a mixing bowl, then add butter, buttermilk and salt.
- Let your ingredients warm up from the potatoes. This just takes a minute.
- When your butter has softened and melted at bit, you can smash your potatoes with a masher or use a hand mixer to whip them. When mixing with a hand mixer, make sure you don't over mix your potatoes. Add salt to taste.
- Mash or whip your potatoes until you have your desired consistency.
Notes
*Buttermilk instead of cream or half n half is so amazing! And for anyone who hasn't tried using a steamer basket for potatoes, you must try it sometime. The potatoes are lighter and fluffier. Not waterlogged and soggy. Potatoes soak up a lot of water. Trust me. You would rather have your taters soak up the butter and milk!
Feel free to cut the recipe in half if you don't need that much. The cooking time doesn't change.
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Buttermilk Mashed Potatoes - Instant Pot
Servings: 6 servings
Equipment
- Steamer Basket
- Hand Mixer
Ingredients
- 5 lbs russet potatoes peeled and quartered
- 2 cups water
- 1 stick butter
- 2 cup buttermilk (start with 1 cup, but you will probably need it all)
- 1-2 tsp sea salt or PC Magic (buttermilk has a lot of flavor, you don't need a lot of salt)
Instructions
- Peel and quarter your potatoes and place in your Steamer Basket, I use a Hartigo brand with a handle. Works great. If your potatoes are really large you can cut them into 6th or 8ths. Just make sure all of your chunks are relatively the same size so they cook evenly.
- Once your potatoes are in the basket, place the basket inside the pot and pour 2 cups of water into the pot. This will be enough for your pot to come to pressure without having to worry about your water boiling away.
- Cook on HP for 8 minutes, then do a 5 min NPR. Then QR.
- When potatoes are finished, open pot and let the steam escape. Grab the handle of the basket and remove potatoes.
- Pour your hot potatoes into a mixing bowl, then add butter, buttermilk and salt.
- Let your ingredients warm up from the potatoes. This just takes a minute.
- When your butter has softened and melted at bit, you can smash your potatoes with a masher or use a hand mixer to whip them. When mixing with a hand mixer, make sure you don't over mix your potatoes. Add salt to taste.
- Mash or whip your potatoes until you have your desired consistency.
Notes
*Buttermilk instead of cream or half n half is so amazing! And for anyone who hasn't tried using a steamer basket for potatoes, you must try it sometime. The potatoes are lighter and fluffier. Not waterlogged and soggy. Potatoes soak up a lot of water. Trust me. You would rather have your taters soak up the butter and milk!
Feel free to cut the recipe in half if you don't need that much. The cooking time doesn't change.
