Mashed Potatoes And Loaded Mashed Potatoes ~ Instant Pot

Ingredients:

2 pounds peeled Russet potatoes, quartered
3 cups water
1/2 teaspoon kosher salt
1/3 cup low-fat 1% buttermilk
1/4 cup light sour cream, I prefer Breakstone’s
2 tablespoons whipped butter
1 teaspoon kosher salt
Fresh black pepper, to taste
Chopped chives or parsley, for garnish

Directions:

Add potatoes to the instant pot and pour enough water to just cover, season with salt.

Cover and cook on high pressure 10 minutes, quick release to check the potatoes are soft. They are done when a sharp knife can easily be inserted through the potato.

Drain and reserve 1/2 cup of the water, add the butter, sour cream and buttermilk, salt and black pepper and mash with a potato masher.

Adjust salt to taste and keep on warm until ready to serve. It’s best to eat right away, but if you’re eating them later and the potatoes get dry, add the reserved water to loosen them.

Serve garnished with chopped chives or parsley.and 

Loaded Mashed Potatoes

Ingredients:
4 slices center cut bacon
6 cups about 24 oz cauliflower florets
3 cloves crushed garlic
1/3 cup 1% buttermilk
1 tablespoon whipped butter
3/4 tsp kosher salt
fresh black pepper, to taste
2 tablespoons minced fresh chives, divided
1/4 cup shredded reduced fat shredded cheddar

Directions:

Cook the bacon in a skillet until crisp; set aside on a paper towel then crumble.

Fill a large pot with water, bring to a boil and add cauliflower and garlic. Boil until the cauliflower is soft, about 15-20 minutes. Drain, and return to the pot.

Preheat the oven to 350°F.

Add the buttermilk, butter, salt and pepper to the cauliflower and purée with a hand blender. If you don't own a hand blender, a regular blender would work fine as well.

Mix in 1 tbsp of the chives and transfer to 4 individual casseroles (3/4 cups each) or one 8 x 8 casserole dish and top with cheddar and crumbled bacon.

Bake in the oven until the cheese melts, about 5 minutes then top with remaining chives.