Ever since the first time I experimented using the Instant Pot for mashed potatoes, I have never made them on the stove again. It’s just so simple and quick. I throw them in, let it do its thing and I go off and get something else done in the kitchen without having to babysit a pot of boiling water filled with potatoes. It doesn’t make a mess and it’s fast! I also love the fact that if I am not using them right away, I can leave it in the Instant Pot on the “keep warm” feature. Literally, won’t ever go back to the stovetop. This recipe is packed with creamy goodness. The buttermilk, cream and butter really make these potatoes creamy and indulgent. Of course you can get away with swapping some of these items out. Sour cream for Greek yogurt or milk instead of cream. If you don’t have buttermilk just use extra milk.

Don’t have an Instant Pot? Looks like it’s time to purchase one, click this link below to get yours! This is the same one I have and use at home.

Ingredients:

• 4 russet potatoes, peeled and cut into chunks

• 2 cups of water

• Sea salt and black pepper

• 1 stick of butter (½ cup)

• ½ cup buttermilk

• ¼ cup heavy cream 

• ½ cup plain Greek yogurt

• Freshly chopped parsley to garnish *optional

Instructions:

1. After peeling potatoes, give them a rinse then cut into chunks and place into the Instant Pot. Add water and a teaspoon of salt. Lock the lid into place and make sure the valve is turned to sealing. Pressure cook for 10 minutes. Then, do a quick release for the steam. 

2. Drain the potatoes to discard the leftover water. Return potatoes to the pot and add the butter, milk, buttermilk, cream and Greek yogurt. Use a potato masher or a hand mixer to blend until smooth and creamy. If you need to get it to be creamier, add a little more cream (or milk) until desired texture. Add salt and black pepper to taste. Garnish with freshly chopped parsley, serve hot.

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