Chef’s Note

“A lightened up version of mashed potatoes, ready in minutes in the Instant Pot. This version uses a combo of buttermilk and olive oil.”








  • 1 lbyukon gold potato, peeled and diced
  • 12 teaspoonkosher salt
  • 14 cuplow-fat buttermilk
  • 1 tablespoonolive oil
  • Directions

  • Place a steamer basket in the inner pot and pour in one cup of water.
  • Place potatoes in the basket and sprinkle with ¼ teaspoon of salt.
  • Cover and lock the lid in place. Place the vent to the sealing position and set to manual on high pressure for 9 minutes. When the cook time is done, quick release the pressure and turn off the heat (press cancel).
  • Carefully drain the potatoes and return back to the pot. Add buttermilk, olive oil and remaining ¼ teaspoon of salt. Using a potato masher, mash until potatoes are smooth and creamy. Serve warm.
  • Serves: 4; Calories: 125; Total Fat: 4 grams; Saturated Fat: 1 gram; Total Carbohydrate: 21 grams; Sugars: 2 grams; Protein: 3 grams; Sodium: 155 milligrams; Cholesterol: 1 milligrams; Fiber: 2 grams.
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