Instant Pot Mashed Potatoes
Buttery and creamy mashed potatoes without any butter or cream. These Instant Pot Mashed Potatoes are the best you'll make--and so easy!
Servings: 14
Calories: 157kcal
Ingredients
- 5 pounds Yukon gold potatoes, peeled and sliced into 1-inch rounds
- enough water to cover the potatoes (about 6-7 cups)
- 3 tsp kosher salt, divided
- 5 tbsp 1/3 less fat cream cheese
- 1/4 cup plain, nonfat Greek yogurt
- 1 tsp garlic powder
- 1 tsp onion powder
- 2-4 tbsp almond milk or skim milk
Instructions
- Add peeled and sliced potatoes to the pot. Add water until the potatoes are just covered. Mix 1 1/2 tsp kosher salt into the water.
- Cover and seal Instant Pot. Set to pressure cook on high for 10 minutes. Make sure the steam vent is sealed as well.
- When IP is done cooking, turn it off and quick release the steam. After steam is completely released, open lid and drain potatoes.
- Add drained potatoes back to the pot and let sit for a minute. This will let any residual water evaporate.
- Add remaining ingredients, including extra 1 1/2 tsp salt, but do not add the milk yet. Mash everything together and add milk, a tbsp at a time, until you reach your desired consistency.
Notes
Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically). Calculated per 1/2 cup serving size.
WW Green and Blue SmartPoints: 4 for 1/2 cup; 5 for up to 3/4 cup.
WW Purple SmartPoints: 1 for up to 3/4 cup.
Nutrition
Calories: 157kcal | Carbohydrates: 11g | Protein: 1g | Fat: 1g | Saturated Fat: 1g