These Low Calorie Instant Pot Mashed Potatoes are so delicious and easy to make. At just 120 calories, you can feel good about making and serving these healthy instant pot mashed potatoes.
Everything You’ll Need
Ingredients You’ll Need:
- 3 cups water – For boiling the potatoes.
- 8 large potatoes – I recommend gold potatoes, but any will work.
- 1 teaspoon garlic salt – Or garlic cloves for low sodium.
- ½ cup unsweetened almond milk – Or your favorite unsweetened milk.
- ¼ cup 0% Greek yogurt – Or unsweetened cashew yogurt.
- ¼ teaspoon pepper – Fresh ground is best, white pepper also works well.
- 1 sprig fresh thyme – Optional garnish.
- Metric Measurements Below in Recipe Card
Low Calorie Instant Pot Mashed Potatoes
Healthy Instant Pot Mashed Potatoes Recipe Variations
Low Sodium Mashed Potatoes
To make these mashed potatoes low in sodium, remove the garlic salt and add 2 whole garlic cloves to the pot and boil with the potatoes. Then mash along with the potatoes.
High Protein Mashed Potatoes
You can easily boost the protein in these mashed potatoes by adding 1-2 scoops of unflavored collagen or protein powder when you mash them.
Low Carb Mashed Potatoes
For a lower carb mashed potatoes, swap out 1/2 of the potatoes for cauliflower florets and boil then mash with the potatoes.
Vegan Mashed Potatoes
To make this a vegan recipe, swap out the Greek yogurt for unsweetened cashew yogurt.
Dairy Free Mashed Potatoes
To make this a dairy free recipe, you’ll want to swap out the Greek yogurt for unsweetened vegan yogurt like cashew.
Low Sugar Mashed Potatoes
These mashed potatoes are already very low in sugar (just 1.4g) but you can lower it more by swapping out 1/2 of the potatoes with cauliflower florets.
Healthy Instant Pot Mashed Potatoes Meal Prep and Storage
Make Ahead – Make the mashed potatoes as directed below. Then move to a oven safe casserole dish and cover with foil and place in the fridge. You can make 2-3 days ahead of the holiday or party.
Day Of Holiday – Add the foil covered mashed potatoes to a hot oven (whatever you have your oven at is fine) Bake for 20 minutes until hot.
Packaging Up Leftovers – Scoop single servings into individual containers, or family sized servings into a large container.
Frozen Leftovers – Will hold in the freezer for 1 month.
Refrigerated Leftovers – Will hold in the refrigerator for 4 days.
Reheating – From frozen, add single servings to a microwave and heat for 3-5 minutes until warmed through. Or reheat in the oven for 10 minutes covered at 350 degrees, then an additional 10 minutes uncovered until warmed through.
From defrosted add single servings to a microwave and heat for 1-2 minutes until warmed through. Or reheat in the oven for 10 minutes covered at 350 degrees or until warmed through.
Low Calorie Instant Pot Mashed Potatoes Recipe
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Low Calorie Instant Pot Mashed Potatoes
Equipment
- Instant Pot
- Coffee Mug
Ingredients
- 3 cups water
- 8 large potatoes (gold is best, but russet will work)
- 1 teaspoon garlic salt or regular salt
- ½ cup unsweetened almond milk
- ¼ cup 0% Greek yogurt
- ¼ teaspoon pepper
- 1 sprig fresh thyme optional for garnish
SERVE WITH:
- Low Calorie Gravy (Just 24 Calories)
- Low Calorie Cheddar Biscuits (Just 139 Calories)
- Low Calorie Shepherd’s Pie (Just 215 Calories)
Instructions
- Pour the water into the Instant Pot. Peel the potatoes and cut them into 1-inch cubes, dropping them into the pot as you work.3 cups water, 8 large potatoes
- Add 1/2 teaspoon of the garlic salt. Cover and cook on high pressure for 10 minutes.1 teaspoon garlic salt
- Quick-release the pressure.
- Use a coffee mug to scoop out and reserve about 1 cup of the potato water. Drain the potatoes of the remaining liquid.
- Add the almond milk, Greek yogurt, pepper and remaining garlic salt to the potatoes.1/2 cup unsweetened almond milk, 1/4 cup 0% Greek yogurt
- Use a potato masher to mash until smooth, adding the reserved potato water 1/4 cup at a time to reach your desired consistency.
- Move to a serving dish and top with a sprig of time. Serve hot.1 sprig fresh thyme
Nutrition
About the Author
Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.
After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.
Nutrition and Calories in Instant Pot Mashed Potatoes
This nutrition and calories for our mashed potatoes healthy recipe is based off 1/2 cup of mashed gold potatoes made according to the recipe above.
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Article History:
- Originally written and published February 20, 2019 by Audrey Johns
- Most recent update on November 12, 2023 by Audrey Johns
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