PROGRAM Pressure Cook

PRESSURE High

RELEASE Quick

1lb (450g) russet potatoes, peeled and diced into 1-inch (2.5cm) cubes

¹⁄₂ tsp kosher salt, divided

¹⁄₄ cup low-fat buttermilk

2 tbsp light sour cream

1 tbsp vegetable oil spread

2 tbsp chopped fresh chives

Freshly ground black pepper

1. Place the steam rack in the inner pot, and add 1 cup water. Add the potatoes and season with ¹⁄₄ teaspoon of the kosher salt.

2. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 9 minutes. When the cook time is complete, quick release the pressure.

3. Carefully transfer the potatoes to a large bowl. Add the buttermilk, sour cream, vegetable oil spread, and remaining kosher salt. Using a potato masher, mash the ingredients until a smooth consistency is achieved and no lumps remain.

4. Transfer to a serving bowl. Sprinkle the chives over top, and season with pepper to taste. Serve warm.