Instant Pot Buttermilk & Leek Mashed Potatoes

October 13, 2018

Test Kitchen-Approved

Author Notes:

Nora Ephron wrote in Heartburn, "In the end, I always want potatoes. Mashed potatoes. Nothing like mashed potatoes when you’re feeling blue. Nothing like getting into bed with a bowl of hot mashed potatoes already loaded with butter, and methodically adding a thin cold slice of butter to every forkful. The problem with mashed potatoes, though, is that they require almost as much hard work as crisp potatoes, and when you’re feeling blue the last thing you feel like is hard work.” Well, here's my answer: the world's easiest mashed potatoes. Seriously—you don't even have to drain the pot after boiling.

All variations are fair game with these potatoes: If you don't feel like rinsing and chopping leeks, swap in shallots, more garlic, a yellow onion, or nothing at all. You can skip the wine and just deglaze with another splash of broth if it suits you better. Nora's extra butter-garnish is, however, strongly suggested for serving.

Ella Quittner

Food52 Review: Featured in: "Instant Pot Mashed Potatoes Are a Bear Hug of a Dish."The Editors

Serves: 8
Cook time: 20 min


  • 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)
In This Recipe


  1. Set your multi-cooker to the sauté 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.

More Great Recipes:
American|Potato|Milk/Cream|Butter|Buttermilk|Leek|Instant Pot|Quick and Easy|One-Pot Wonders|Make Ahead|Sauté|Pressure Cook

Reviews (10) Questions (2)

10 Reviews

Nancy January 10, 2019
I made this, but had planned the timing poorly and a client came in to my home workplace before I was able to open the lid and add in the cream & buttermilk. Maybe that's why my mash is thinner than I would like. And 2 tbsps of salt came out too salty. Bummer! Overall I can still serve it... but it's not my best work...
mcdenver December 30, 2018
I’m excited to try this recipe in my new 6 quart IP but the IP instructions say to “always add at least 2 cups of water or other liquids so enough steam can be generates to cook under pressure.” It looks like this recipe only includes ~1 cup of liquids. Has anyone had any issues?
Robert V. November 20, 2018
Terrific recipe. Was able to do this exactly as instructed and it tasted great. Left the skin on and you hardly notice them. Loved the texture that cooking the potatoes in the pressure cooker had. As with any instant pot recipe, make sure you budget time for the pot coming up to pressure and for pressure release. It will be my potato recipe this Thanksgiving.
Author Comment
Ella Q. November 20, 2018
Hi Robert, <br /><br />I’m so happy to hear that! Enjoy your Thanksgiving. <br /><br />Ella
Ellen G. November 15, 2018
These Instant Pot Buttermilk Mashed Potatoes are so delicious! Since the potatoes are not covered in water and boiled, they do not get waterlogged, and that really allows the potato flavor to shine through. And there is no draining, so there is no messy colander to clean up either. I used an 8 qt. Instant Pot and I sized the recipe up by 1.5 (see my remarks in the questions) and it worked perfectly. It took about 40 minutes from the start of cooking (all ingredients were prepped) to make the recipe. My husband, who is not a mashed potato fan had three helpings. Can't wait to make these for my family on Thanksgiving.
Author Comment
Ella Q. November 15, 2018
Hi Ellen,<br /><br />Thank you for sharing! I'm so glad you and your husband enjoyed it :)<br /><br />Ella
Kathy November 9, 2018
I don't have an Instant Pot, but I do have an electric pressure cooker (which I bought less than a year before the I.P. came out - sigh). I'm hoping that this recipe will work the same? Thanks!
Lee A. November 15, 2018
It should work the same way in your pressure cooker.
Rosa J. November 6, 2018
Just made these, the proportions are perfect! Will be saving this recipe for Thanksgiving.
Author Comment
Ella Q. November 6, 2018
Glad to hear it, Rosa!