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Instant Pot Mashed Potatoes

Instant Pot Mashed Potatoes

Ingredients

  • 3 Pounds red potatoes, cut into 1 1/2 inch pieces
  • 1 Teaspoon salt
  • 1/2 Teaspoon garlic powder
  • 4 Tablespoons butter
  • 1 Teaspoon Italian seasoning
  • Pinch of black pepper
  • 1/2 Cup chicken broth
  • salt and pepper to taste

Directions

Put the potatoes in the Instant Pot. Add chicken broth, Italian seasoning, garlic powder, salt and pepper. Stir well.

Cover with the lid and cook for 10 minutes at high pressure.

When cooking ends, wait 5 more minutes for a natural pressure release.

After 5 minutes, do a quick pressure release.

Add butter in and mash well.

Serve and enjoy.

Nutritional Facts

Servings8

Calories Per Serving178

Folate equivalent (total)32µg8%


  • 3 pounds Yukon Gold potatoes, scrubbed and cut into 1- to 2-inch pieces
  • 4 tablespoons butter, cut into pieces
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ cup low-fat buttermilk

Place a trivet, handles up, in a multicooker. Pour in 1 cup of water and add potatoes. Close and lock the lid. Cook at high pressure for 10 minutes. Release the pressure and carefully remove the trivet. Return the potatoes to the multicooker and add butter, salt and pepper. Mash with a potato masher until the butter is melted. Add buttermilk and continue mashing until desired consistency.


  • 3 pounds Yukon Gold potatoes, scrubbed and cut into 1- to 2-inch pieces
  • 4 tablespoons butter, cut into pieces
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ cup low-fat buttermilk

Place a trivet, handles up, in a multicooker. Pour in 1 cup of water and add potatoes. Close and lock the lid. Cook at high pressure for 10 minutes. Release the pressure and carefully remove the trivet. Return the potatoes to the multicooker and add butter, salt and pepper. Mash with a potato masher until the butter is melted. Add buttermilk and continue mashing until desired consistency.


  • 3 pounds Yukon Gold potatoes, scrubbed and cut into 1- to 2-inch pieces
  • 4 tablespoons butter, cut into pieces
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ cup low-fat buttermilk

Place a trivet, handles up, in a multicooker. Pour in 1 cup of water and add potatoes. Close and lock the lid. Cook at high pressure for 10 minutes. Release the pressure and carefully remove the trivet. Return the potatoes to the multicooker and add butter, salt and pepper. Mash with a potato masher until the butter is melted. Add buttermilk and continue mashing until desired consistency.


  • 3 pounds Yukon Gold potatoes, scrubbed and cut into 1- to 2-inch pieces
  • 4 tablespoons butter, cut into pieces
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ cup low-fat buttermilk

Place a trivet, handles up, in a multicooker. Pour in 1 cup of water and add potatoes. Close and lock the lid. Cook at high pressure for 10 minutes. Release the pressure and carefully remove the trivet. Return the potatoes to the multicooker and add butter, salt and pepper. Mash with a potato masher until the butter is melted. Add buttermilk and continue mashing until desired consistency.


  • 3 pounds Yukon Gold potatoes, scrubbed and cut into 1- to 2-inch pieces
  • 4 tablespoons butter, cut into pieces
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ cup low-fat buttermilk

Place a trivet, handles up, in a multicooker. Pour in 1 cup of water and add potatoes. Close and lock the lid. Cook at high pressure for 10 minutes. Release the pressure and carefully remove the trivet. Return the potatoes to the multicooker and add butter, salt and pepper. Mash with a potato masher until the butter is melted. Add buttermilk and continue mashing until desired consistency.


  • 3 pounds Yukon Gold potatoes, scrubbed and cut into 1- to 2-inch pieces
  • 4 tablespoons butter, cut into pieces
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ cup low-fat buttermilk

Place a trivet, handles up, in a multicooker. Pour in 1 cup of water and add potatoes. Close and lock the lid. Cook at high pressure for 10 minutes. Release the pressure and carefully remove the trivet. Return the potatoes to the multicooker and add butter, salt and pepper. Mash with a potato masher until the butter is melted. Add buttermilk and continue mashing until desired consistency.


  • 3 pounds Yukon Gold potatoes, scrubbed and cut into 1- to 2-inch pieces
  • 4 tablespoons butter, cut into pieces
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ cup low-fat buttermilk

Place a trivet, handles up, in a multicooker. Pour in 1 cup of water and add potatoes. Close and lock the lid. Cook at high pressure for 10 minutes. Release the pressure and carefully remove the trivet. Return the potatoes to the multicooker and add butter, salt and pepper. Mash with a potato masher until the butter is melted. Add buttermilk and continue mashing until desired consistency.


  • 3 pounds Yukon Gold potatoes, scrubbed and cut into 1- to 2-inch pieces
  • 4 tablespoons butter, cut into pieces
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ cup low-fat buttermilk

Place a trivet, handles up, in a multicooker. Pour in 1 cup of water and add potatoes. Close and lock the lid. Cook at high pressure for 10 minutes. Release the pressure and carefully remove the trivet. Return the potatoes to the multicooker and add butter, salt and pepper. Mash with a potato masher until the butter is melted. Add buttermilk and continue mashing until desired consistency.


  • 3 pounds Yukon Gold potatoes, scrubbed and cut into 1- to 2-inch pieces
  • 4 tablespoons butter, cut into pieces
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ cup low-fat buttermilk

Place a trivet, handles up, in a multicooker. Pour in 1 cup of water and add potatoes. Close and lock the lid. Cook at high pressure for 10 minutes. Release the pressure and carefully remove the trivet. Return the potatoes to the multicooker and add butter, salt and pepper. Mash with a potato masher until the butter is melted. Add buttermilk and continue mashing until desired consistency.


  • 3 pounds Yukon Gold potatoes, scrubbed and cut into 1- to 2-inch pieces
  • 4 tablespoons butter, cut into pieces
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • ½ cup low-fat buttermilk

Place a trivet, handles up, in a multicooker. Pour in 1 cup of water and add potatoes. Close and lock the lid. Cook at high pressure for 10 minutes. Release the pressure and carefully remove the trivet. Return the potatoes to the multicooker and add butter, salt and pepper. Mash with a potato masher until the butter is melted. Add buttermilk and continue mashing until desired consistency.