Instant Pot Mashed Potatoes
User Reviews
5
Instant Pot Mashed Potatoes
Description
This recipe utilizes peeled and sliced Yukon gold potatoes cooked quickly in an Instant Pot with water and salt under pressure for 8 minutes. After pressure release, the potatoes are drained and mashed directly in the pot. Adding salted butter, low-fat Greek yogurt, and garlic powder enhances creaminess and adds gentle tang and flavor. The garlic powder gives a mild garlic note without overpowering.
The texture is smooth but not overly whipped, allowing the potatoes to remain fluffy and moist. Additional cooking water can be used sparingly to adjust consistency as desired. Topping with extra butter and freshly cracked black pepper adds richness and finishing seasoning.
These mashed potatoes make a comforting side dish with balanced flavor and a rich mouthfeel from butter and yogurt. They pair well with meats and vegetables in a wide variety of meals.
Leftover mashed potatoes can be refrigerated for up to five days or frozen in measured portions for several months. Thawing before reheating is recommended for even warming. Using an Instant Pot accelerates cooking while keeping textures tender and even.
Ingredients
- 2 Pounds potato Yukon gold variety
- 4 cups water or enough to cover potatoes
- 1 teaspoon salt
- ¼ cup salted butter plus more for serving, Danish Creamery brand
- ½ cup Greek yogurt low-fat
- ½ teaspoon garlic powder
- black pepper for serving
Instructions
- Place the peeled and sliced potatoes into an instant pot.
- Cover with water and season with salt. Place the lid on the instant pot and set the valve to seal.
- Cook on manual pressure for 8 minutes. When the timer goes off, turn the instant pot off, and quick release the pressure from the pot.
- Drain the potatoes and return to the instant pot. Save some of the liquid in case you’d like to thin out the mashed potatoes.
- While the potatoes are still warm, add the butter, Greek yogurt and garlic powder. Mash until smooth to your desired consistency. Add some of the reserved cooking water if needed to make it smoother.
- Serve with a dab of extra butter and freshly cracked black pepper, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to five days.
- To freeze, portion into 1-cup servings on a parchment-lined tray, freeze until solid, then transfer to freezer-safe bags for up to three months.
- Use an Instant Pot or electric pressure cooker to cook potatoes quickly and evenly.
- Adjust mashed potato consistency with reserved cooking water as needed for desired smoothness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 21mg | 7% |
| Sodium | 480mg | 20% |
| Potassium | 637mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 247IU | 5% |
| Vitamin C | 30mg | 33% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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