There’s something magical about a bowl of creamy mashed potatoes, but when you add leeks, buttermilk, and a touch of indulgent butter, you take comfort food to a whole new level. These Instant Pot Buttermilk & Leek Mashed Potatoes are rich, velvety, and packed with a delicate, savory depth that makes them absolutely irresistible.
Leeks bring a gentle onion-like flavor with a hint of sweetness, while buttermilk adds a subtle tang that perfectly balances the richness of butter and cream. Trust me, this one’s a game-changer—you’ll never go back to plain mashed potatoes again!
Why You’ll Love Instant Pot Buttermilk & Leek Mashed Potatoes
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion.
Is this Instant Pot Buttermilk & Leek Mashed Potatoes for you? Let’s see. Instant Pot Buttermilk & Leek Mashed Potatoes are…
- Creamy and luxurious. The perfect blend of butter, cream, and buttermilk creates an ultra-smooth, dreamy texture.
- Deeply flavorful. The leeks add a subtle sweetness and complexity, making these anything but ordinary mashed potatoes.
- Quick and easy. The Instant Pot makes cooking a breeze—no need to watch over a boiling pot!
- Perfect for any occasion. Whether it’s a holiday dinner or a cozy night in, these potatoes shine.
- Customizable. Adjust the creaminess, seasonings, or even add cheese for a twist.
Ingredients
Ingredients in Instant Pot Buttermilk & Leek Mashed Potatoes
Here’s the magic of this dish—it’s made with simple ingredients, but the result is pure comfort food bliss. Let’s break it down:
Leeks: These add a mild, slightly sweet onion flavor that takes these mashed potatoes to the next level.
Garlic: A few cloves of minced garlic infuse the dish with aromatic depth.
Butter: Because what’s mashed potatoes without a little indulgence?
Dry White Wine: A splash of wine enhances the leeks’ natural sweetness and adds a gourmet touch.
Yukon Gold Potatoes: The gold standard for creamy mashed potatoes, they have the perfect texture and buttery flavor.
Chicken Broth (or Vegetable Broth): Adds moisture and an extra boost of savory goodness.
Buttermilk: A touch of tangy richness that balances out the flavors beautifully.
Heavy Cream: For extra creaminess and decadence.
Kosher Salt & Freshly Cracked Black Pepper: Essential seasonings to bring everything together.
Chives or Scallions (Optional): A fresh, vibrant garnish that adds color and a bit of sharpness.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
How to Make Instant Pot Buttermilk & Leek Mashed Potatoes
Sauté the Leeks and Garlic: Set your Instant Pot to sauté mode. Melt 3 tablespoons of butter, then add the sliced leeks and minced garlic. Cook until softened, about 5 minutes. Stir in white wine and let it simmer for 1-2 minutes until slightly reduced.
Add the Potatoes and Broth: Place the Yukon Gold potatoes in the Instant Pot with the chicken broth. Give everything a good stir.
Pressure Cook: Secure the lid and set the Instant Pot to high pressure for 10 minutes. Once done, perform a quick release.
Mash and Mix: Add the remaining butter, buttermilk, heavy cream, salt, and black pepper. Use a potato masher or hand mixer to blend until smooth and creamy.
Garnish and Serve: Sprinkle with chopped chives or scallions, add an extra pat of butter on top if you like, and serve warm. Enjoy!
Nutrition Information (Per Serving)
- Serving Size: 1 portion
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 115mg
Serving Suggestions
These mashed potatoes are already packed with flavor, but here are a few ways to make them even better:
- Fresh Salads: Pair them with a crisp green salad dressed in a light vinaigrette for balance.
- Crusty Bread: Serve with warm, crusty bread to scoop up every last bit.
- Creamy Accompaniments: Add a dollop of sour cream or Greek yogurt for a tangy contrast.
- Vegetable Sides: Roasted carrots, zucchini, or asparagus make a great complement.
- As a Standalone: These mashed potatoes are rich and satisfying enough to enjoy all on their own.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
- Prep Ahead: Chop the leeks and measure out your ingredients in advance to save time.
- Spice It Up: Try adding a pinch of nutmeg or smoked paprika for a unique twist.
- Dietary Adjustments: Swap heavy cream for a dairy-free alternative if needed.
- Storage Tips: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or broth.
- Double the Batch: This recipe is perfect for freezing! Store in portions for easy meal prep.
Quick Tips
- For an ultra-smooth texture, use a potato ricer instead of a masher.
- Don’t skip the buttermilk—it adds an unbeatable tangy depth.
- Let the potatoes rest for a couple of minutes after mashing to allow flavors to meld.
Enjoy these Instant Pot Buttermilk & Leek Mashed Potatoes with your favorite main dish, or savor them as the star of your meal. However you serve them, they’re sure to be a hit!
Instant Pot Buttermilk & Leek Mashed Potatoes
Ingredients
- 2 large leeks white and light green parts only, thoroughly rinsed and thinly sliced
- 3 cloves garlic minced
- 5 tablespoons unsalted butter divided (plus more for garnish, optional)
- ¼ cup dry white wine
- 3 pounds Yukon Gold potatoes scrubbed and cut into six pieces each (peeled if preferred)
- ¾ cup chicken broth or vegetable broth
- ½ cup buttermilk
- ½ cup heavy cream
- 2 teaspoons kosher salt heaping, plus more to taste
- ½ teaspoon freshly cracked black pepper
- 1 handful finely chopped chives or scallions for garnish optional
Instructions
- Set the Instant Pot to the sauté function. Once hot, add 1 tablespoon of butter, leeks, and garlic. Sauté for about 3 minutes until translucent.
- Deglaze the pot with white wine, bringing it to a simmer.
- Add the potatoes and broth, stirring to combine. Cover and set the Instant Pot to pressure cook on high for 9 minutes.
- Once cooking is complete, let the pressure release naturally for a few minutes, then use the quick-release function.
- Remove the lid and add the remaining 4 tablespoons of butter. Begin mashing the potatoes directly in the pot.
- Slowly drizzle in the buttermilk and heavy cream while mashing. Stir in salt and black pepper. Mash until smooth.
- Adjust seasoning to taste. Garnish with extra butter and fresh herbs if using. Serve warm.
Notes
- For extra richness, use an immersion blender for ultra-smooth mashed potatoes.
- If you prefer a lighter version, substitute half-and-half for heavy cream.
- These mashed potatoes pair well with roasted meats, grilled chicken, or a hearty vegetarian main.
