Instant Pot Mashed Potatoes
Try these Instant Pot Mashed Potatoes for your holiday spread - they cook in under 10 minutes and come out perfectly creamy, fluffy and rich!
Servings 6 servings
- 2 Pounds Yukon potatoes
- 4 cups water or enough to cover potatoes
- 1 teaspoon salt
- ¼ cup Danish Creamery Salted Butter plus more for serving
- ½ cup low-fat Greek yogurt
- ½ teaspoon garlic powder
- Freshly cracked black pepper for serving
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.
Storage: Store any leftover mashed potatoes in an airtight container in the fridge for up to 5 days.
Freezing Instructions: To freeze individual portions of mashed potatoes, use a measuring cup to measure out 1-cup and place it on a baking sheet lined with parchment paper. Set it in the freezer for a few hours until frozen, then transfer the individual servings of the mashed potatoes to a large freezer bag and store for up to 3 months.
Equipment: To make the mashed potatoes, I use my Instant Pot. It's 7-in-1 electric pressure cooker which cooks fast and efficiently.
Calories: 199kcal | Carbohydrates: 27g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 480mg | Potassium: 637mg | Fiber: 3g | Sugar: 2g | Vitamin A: 247IU | Vitamin C: 30mg | Calcium: 47mg | Iron: 1mg