instant pot mashed potatoes
these creamy mashed potatoes come out perfect in the instant pot, and are made in a fraction of the time it takes to make on the stove
peeled russet potatoes, water, kosher salt, low fat 1 buttermilk, light sour cream, whipped butter, kosher salt, fresh black pepper, chopped chives or parsley
- 2 pounds peeled russet potatoes
 - 3 cups water
 - 1/2 teaspoon kosher salt
 - 1/3 cup low fat 1 buttermilk
 - 1/4 cup light sour cream
 - 2 tablespoons whipped butter
 - 1 teaspoon kosher salt
 - fresh black pepper
 - chopped chives or parsley

- 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.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 2 pounds peeled russet potatoes
- 3 cups water
- 1/2 teaspoon kosher salt
- 1/3 cup low fat 1 buttermilk
- 1/4 cup light sour cream
- 2 tablespoons whipped butter
- 1 teaspoon kosher salt
- fresh black pepper
- chopped chives or parsley

 ### Assistant: The ingredients you'll need are:
- 2 pounds peeled russet potatoes
- 3 cups water
- 1/2 teaspoon kosher salt
- 1/3 cup low fat 1 buttermilk
- 1/4 cup light sour cream
- 2 tablespoons whipped butter
- 1 teaspoon kosher salt
- fresh black pepper
- chopped chives or parsley


You can follows these steps to make the recipe:
- 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.
- .

