Instant Pot Buttermilk & Leek Mashed Potatoes Recipe

Name: Instant Pot Buttermilk & Leek Mashed Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Set your multi-cooker to the saute setting. Once it's hot, cook the garlic and leeks in 1 tablespoon of butter until they begin to get translucent, about 3 minutes. Deglaze with the wine, and bring to a simmer. Add the potatoes and broth and give everything a stir. Cover and set to pressure cook on high for 9 minutes.
2
Once the pressure cooking is complete, let the pressure release naturally for a few minutes before utilizing the instant release function.
3
When the pressure is released, uncover and add the remaining 4 tablespoons of butter. Begin to mash the potatoes in the pot. As you do, drizzle in the buttermilk and cream, then mix in the salt and pepper. Mash to your desired smoothness. Adjust seasoning to taste. To serve, garnish with more butter and chopped herbs if using.

671

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Instant Pot Buttermilk & Leek Mashed Potatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Instant Pot Buttermilk & Leek Mashed Potatoes

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