Instant Pot Buttermilk & Leek Mashed Potatoes
This recipe utilizes an Instant Pot to create incredibly creamy and flavorful mashed potatoes. Infused with sautéed leeks and garlic, then enriched with buttermilk and heavy cream, it offers a quick and elegant side dish that's perfect for any occasion.
Equipment
- 1 Instant Pot
- 1 Potato Masher
- 1 Cutting Board
- 1 Chef's knife
- 1 Measuring Cups and Spoons
Ingredients
Main
- 2 large leeks white and light green parts only, thoroughly rinsed and sliced into thin rings
- 3 cloves of garlic minced
- 1 tablespoon unsalted butter plus 4 tablespoons, plus more for garnish (optional, but is it really?)
- 1/4 cup dry white wine
- 3 pounds Yukon Gold potatoes scrubbed and cut into six pieces each (I leave mine unpeeled, but you can peel depending on your personal preference)
- 3/4 cup chicken broth you can substitute vegetable
- 1/2 cup buttermilk
- 1/2 cup heavy cream
- 2 teaspoons heaping kosher salt, plus more to taste
- 1/2 teaspoon freshly cracked black pepper
- 1 handful finely chopped chives or scallions for garnish optional
Instructions
- Thoroughly rinse and thinly slice the white and light green parts of the leeks; mince the garlic. Cut the Yukon Gold potatoes into six pieces each, leaving them unpeeled for a rustic texture or peeling for a smoother mash.
- Select the "Sauté" mode on your Instant Pot. Add 1 tablespoon of unsalted butter and, once melted, add the sliced leeks and minced garlic. Cook, stirring occasionally, until softened and fragrant, about 5-7 minutes.
- Pour in the dry white wine to deglaze the pot, scraping up any browned bits from the bottom. Continue to cook for 1 minute until the wine has mostly evaporated.
- Add the cut potatoes, chicken broth, heaping kosher salt, and freshly cracked black pepper to the Instant Pot. Stir gently to combine the ingredients.
- Secure the lid on the Instant Pot and set the steam release handle to the "Sealing" position. Select the "Pressure Cook" or "Manual" setting and set the cooking time to 8 minutes on High pressure.
- Once the cooking cycle is complete, carefully perform a quick release of the pressure by turning the steam release handle to the "Venting" position until all the pressure is released.
- Open the lid and carefully drain most of the liquid from the pot into a separate bowl, reserving a small amount to adjust consistency if needed.
- Add the remaining 4 tablespoons of unsalted butter, buttermilk, and heavy cream to the potatoes in the Instant Pot. Using a potato masher, mash the potatoes until they reach your desired consistency, adding a splash of the reserved liquid if a looser texture is preferred.
- Taste the mashed potatoes and adjust the seasoning with additional kosher salt and black pepper as necessary.
- Transfer the mashed potatoes to a serving dish. For garnish, you may add an optional pat of butter and a sprinkle of finely chopped chives or scallions before serving warm.
Notes
Always thoroughly rinse leeks, especially between the layers, as they tend to trap a lot of dirt and grit. For extra smooth mashed potatoes, peel the Yukon Golds. Leaving the skins on will yield a more rustic texture and add fiber. When mashing, be careful not to overwork the potatoes; this can lead to a gummy or gluey texture. The buttermilk adds a wonderful tangy counterpoint to the richness of the butter and cream, balancing the flavors beautifully. Adjust seasoning precisely before serving, as potatoes absorb a lot of salt. A final knob of butter and fresh chives elevate the dish both visually and aromatically.