Instant Pot Mashed Potatoes

• servings: 6 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

2 lbs Yukon Gold potatoes, peeled and cut into chunks

½ cup plain Greek yogurt (nonfat or 2% works well)

2–3 tbsp unsweetened milk (dairy or unsweetened almond milk)

1–2 tbsp olive oil or a small pat of butter (optional, for flavor)

2 cloves garlic, peeled (optional, for garlicky mash)

1–1 ½ tsp salt (to taste)

Freshly ground black pepper

Chopped chives or parsley for garnish (optional)

Water to Cover Potatoes (About 4-5 cups)

Directions

Place the peeled and sliced potatoes into the bottom of the instant pot.

Cover with water and add 1 teaspoon of 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.

Quick release the pressure from the pot.

Drain well:

Drain and let sit in the hot pot for 1–2 minutes to evaporate excess moisture.

Mash:

Mash potatoes using a masher or ricer.

Add creaminess:

Stir in Greek yogurt, 2 tbsp milk, and olive oil (or butter, if using). Adjust consistency with more milk if needed.

Season:

Mix in salt and pepper to taste.

Serve:

Transfer to a serving dish, top with herbs if desired, and enjoy warm.

Nutrition

• Calories: 263
• Total Fat: 6
• Saturated Fat: 6 g
• Cholesterol: 26 mg
• Sodium: 877 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 5 g
• Protein: 8