142 calories

Total Time: 20 minutes

These creamy Mashed Potatoes come out perfect in the Instant Pot, and are made in a fraction of the time it takes to make on the stove!


  • 2 pounds peeled Russet potatoes, quartered
  • 3 cups water
  • 1/2 teaspoon kosher salt
  • 1/3 cup low-fat 1% buttermilk
  • 1/4 cup light sour cream (I prefer Breakstone’s)
  • 2 tablespoons whipped butter
  • 1 teaspoon kosher salt
  • fresh black pepper, to taste
  • chopped chives or parsley, for garnish


  1. Add potatoes to the instant pot and pour enough water to just cover, season with salt.
  2. Cover and cook on high pressure 10 minutes, quick release to check the potatoes are soft. They are done when a sharp knife can easily be inserted through the potato.
  3. Drain and reserve 1/2 cup of the water, add the butter, sour cream and buttermilk, salt and black pepper and mash with a potato masher.
  4. Adjust salt to taste and keep on warm until ready to serve. It’s best to eat right away, but if you’re eating them later and the potatoes get dry, add the reserved water to loosen them.
  5. Serve garnished with chopped chives or parsley.

Nutrition Information

Yield: 6 servings, Serving Size: 3/4 cup

  • Amount Per Serving:
  • Freestyle Points: 4
  • Points +: 5
  • Calories: 142 calories
  • Total Fat: 4g
  • Saturated Fat: 2.5g
  • Cholesterol: 11.5mg
  • Sodium: 324mg
  • Carbohydrates: 27g
  • Fiber: 3g
  • Sugar: 3.5g
  • Protein: 5g

Original article is here

Categories: Recipes