Quick Buttermilk Mashed Potatoes

Directions

• Setup Seasoning – Place the peeled and quartered potatoes in the Instant Pot. Cover with water ensuring they are submerged. Sprinkle 1 teaspoon of salt over the water. This step should take about 3 minutes.
• Pressure Cooking – Secure the Instant Pot lid and set the valve to sealing position. Cook on high pressure for 10 minutes. The high pressure ensures that the potatoes cook evenly and quickly.
• Release Drain – Once the cooking time is up, use the quick-release method to release pressure. This method stops the potatoes from overcooking. Drain the potatoes, saving about half a cup of the cooking liquid for later use. This liquid contains remnants of potato starch which helps in achieving creamy texture.
• Mash Mix – Return the drained potatoes to the Instant Pot. Add buttermilk, sour cream, whipped butter, the remaining 1/2 teaspoon salt, and a dash of black pepper. Mash the contents until smooth and creamy, which should take about 2 minutes. The sour cream and buttermilk will add tanginess and creaminess to the dish.
• Final Touches Serve – Check the consistency of the mash. If it's too thick, stir in the reserved cooking liquid to loosen it up. Taste and adjust seasoning if needed. Serve the mashed potatoes hot, garnished with chopped chives or parsley. This final touch not only adds color but also a mild onion-like flavor.