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.
Ingredients You’ll Need:
- 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)
Low Calorie Instant Pot Mashed Potatoes
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
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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
Notes
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
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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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