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Instant Pot Mashed Potatoes (or stovetop)

mashed potatoes in bowl with rosemary garnish

These “skinny” Instant Pot Mashed Potatoes are flavourful and satisfying, without the added fat from oil or dairy. So if you’re looking for lower calorie comfort food options, this one is for you! These mashed potatoes get all their creaminess using unsweetened cashew milk. Or you may sub for your favourite dairy free milk instead.

mashed potatoes in bowl with potatoes on cutting board in background

How do you make mashed potatoes in your Instant Pot?

Peel your potatoes and slice them into roughly 1/4″ thick slices. Place the sliced potatoes, along with 3 cups of water (or enough to cover them) and 1 teaspoon of salt in your Instant Pot. Then lock the lid in place, ensuring the valve is set to the seal position. Set to manual pressure for 8 minutes. It will take about 10 minutes before the pot reaches pressure, and then the 8 minutes will begin to countdown. Once complete, turn the valve to quickly release all the pressure and open the lid once safe. Drain your potatoes and return them to the same pot.

Now add your milk, garlic powder, salt to taste, and vegan butter or margarine if using, and mash your potatoes using a potato masher. Once smooth and creamy, serve and enjoy!

potatoes in instant pot being mashed

Not sure what to serve with your delicious potatoes? These luscious, creamy, velvety mashed potatoes pair perfectly with my Smoked Maple Glaze Chickpea Meatloaf! They’d also make a great side for your favourite veggie burger. Check out exhibit A, B, or C. 🙂

bowl of mashed potatoes with the word delish on the bowl

If you enjoy this recipe, you may also enjoy these Instant Pot recipes.

mashed potatoes pin

mashed potatoes in bowl with rosemary garnish

Instant Pot Mashed Potatoes

Course: Side Dish
Cuisine: American, Canadian
Keyword: gluten free, Instant Pot, oil free, sugar free, vegan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 Servings
"Skinny" Instant Pot mashed potatoes made in minutes will leave you feeling satisfied, without any guilt attached. Stove top directions also included!
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Ingredients

  • 3 lbs russet or yukon gold potatoes
  • 3 cups water or enough to just cover potatoes
  • 1 tsp salt
  • 1/2 cup unsweetened cashew milk or almond milk
  • 1/2 tsp garlic powder
  • salt to taste
  • 1 tbsp vegan butter or margarine optional

Instructions

Instant Pot Directions

  • Peel your potatoes, and slice them into 1/4" rounds. Place them in your Instant Pot with the teaspoon of salt and enough water to just cover your potatoes, about 3 cups. Lock the lid, turning the valve to the sealing position, and set to high pressure for 8 minutes. (It will take about 10 minutes to reach pressure, and then the timer will start counting down.)
  • When the timer completes, quick release the pressure, and open the lid once safe to do so. Drain your potatoes, return them to the pot and add the milk, garlic powder, and butter if using. Then mash with a potato masher until smooth and creamy. Add more salt if desired and serve immediately.

Stove Top Directions

  • Peel your potatoes, and slice them into 1/4" rounds. Place them in a large pot with the teaspoon of salt and enough water to just cover your potatoes, about 3 cups. Bring to a boil over high heat and cook until fork tender, approx 12-15 minutes.
  • Drain your potatoes and return to the pot. Add the milk, garlic powder and butter if using. Then mash with a potato masher until smooth and creamy. Add more salt if desired and serve immediately.
Calories: 273kcal | Carbohydrates: 62g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 628mg | Potassium: 1419mg | Fiber: 4g | Sugar: 2g | Vitamin C: 19.4mg | Calcium: 50mg | Iron: 2.9mg
DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
*Nutritional information is an estimate, calculated using online tools.

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2 Comments

  1. Margaret


    Hubby and the kids love mashed potatoes of course, but I just hate to make them. All the peeling, cutting, stirring, never knowing when they are cooked enough, draining, mashing, adding ingredients… So I made these in the instant pot like you recommended and they were just great. I actually used a little less water than your recipe called for, about 1/2 – 3/4 cups of water and this way I didn’t need to drain the potatoes!!! Bonus — one less step. So there was no stirring, not knowing how long, and no draining…delicious 😋 and not so tedious to make! 👌🏼

    • rosa

      Thanks for the feedback Margaret. Glad you found this easier to make in the Instant Pot. Great idea skipping an additional step!

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