Ingredients
- 2 pounds russet potatoes peeled and quartered
- 1½ teaspoons kosher salt divided
- 2 tablespoons whipped butter
- ¼ cup light sour cream
- ⅓ cup buttermilk
- Fresh black pepper to taste
- Chopped chives or parsley for garnish
Instructions
- Place the quartered potatoes into the Instant Pot and add water until they are just covered. Stir in 1 teaspoon of kosher salt.
- Secure the lid on the Instant Pot and set to cook on high pressure for 10 minutes. After the timer goes off, perform a quick pressure release, then check if the potatoes are tender by piercing them with a knife.
- Drain the potatoes, reserving ½ cup of the cooking water. Add the whipped butter, light sour cream, buttermilk, the remaining ½ teaspoon of salt, and black pepper to the pot. Mash with a potato masher until smooth. If the potatoes look too stiff or dry, add some of the reserved cooking water a tablespoon at a time until you reach the desired texture.
- Taste and adjust the seasoning if necessary. Garnish with chopped chives or parsley before serving.
