4 Freestyle Points | 142 Calories per serving
These smooth and creamy mashed potatoes turn out flawlessly in the Instant Pot, and they cook in much less time than the stovetop method.
The Ultimate Instant Pot Mashed Potatoes
What could be more comforting than a bowl of mashed potatoes? Sure, cauliflower mash is a decent low-carb option, but my family craves the real deal now and then. The trouble is, most recipes are packed with fat and calories—some even call for whole sticks of butter plus cream or half-and-half. You don't need all that fat to make them taste amazing. My lighter version uses russet potatoes, low-fat buttermilk, sour cream, and just a touch of butter at the end for that irresistible flavor.
Why Use the Instant Pot for Mashed Potatoes?
They cook in only ten minutes, and once mashed, they can stay warm in the pot for an hour or two—perfect when you have guests and want to prepare them ahead. If you're unfamiliar with the Instant Pot, it's a multi-cooker that replaces a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté pan, and warming pot all in one. If you're wondering whether you need one, my answer is a definite yes!
Tips and Twists for Perfect Mashed Potatoes
- For the lightest, fluffiest texture, use a potato masher or ricer. Avoid blenders or immersion blenders—they'll turn your potatoes into glue.
- Starchy potatoes like Russet or Yukon gold give the best results. Skip waxy varieties like red potatoes.
- You can substitute milk for buttermilk, or replace sour cream with yogurt for extra tang.
- For garlic mashed potatoes, stir in roasted garlic just before serving.
- For stovetop preparation, cover potatoes with water, bring to a boil, then reduce to a simmer and cook until a knife slides through easily.
- Store leftovers in an airtight container in the fridge for up to five days.
More Mashed Potato Recipes to Try
Recipe: Perfect Instant Pot Mashed Potatoes
Ingredients
- 2 lbs Russet potatoes, peeled and quartered
- 3 cups of water
- ½ tsp kosher salt
- ⅓ cup low-fat (1%) buttermilk
- ¼ cup light sour cream (Breakstone's recommended)
- 2 tbsp whipped butter
- 1 tsp kosher salt
- Freshly ground black pepper to taste
- Chopped chives or parsley for garnish
Instructions
- Place the potato quarters in the Instant Pot and add just enough water to cover them. Season with salt.
- Lock the lid and cook on high pressure for 10 minutes. Use a quick release to check tenderness—the potatoes should be soft enough that a knife pierces them easily.
- Drain the potatoes, reserving ½ cup of the cooking liquid. Add the butter, sour cream, buttermilk, salt, and pepper, then mash with a potato masher until smooth.
- Taste and adjust salt if needed. Keep the mashed potatoes on the ‘Warm’ setting until serving. For best results, serve immediately; if they become dry later, stir in some of the reserved water to restore creaminess.
- Garnish with chopped chives or parsley before serving.
Nutrition Details
Yield: 6 servings, Serving Size: ¾ cup
- Per serving:
- Weight Watchers Freestyle Points: 4
- PointsPlus: 5
- Calories: 142
- Total Fat: 4 g
- Saturated Fat: 2.5 g
- Cholesterol: 11.5 mg
- Sodium: 324 mg
- Carbohydrates: 27 g
- Fiber: 3 g
- Sugar: 3.5 g
- Protein: 5 g
All photos and content © Gina Homolka / Skinnytaste
Published on January 15, 2018 by Gina
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