Instant Pot Mashed Potatoes made healthy and easy!This easy Instant Pot mashed potato recipe is great for holidays, but easy enough for weeknights.Special Note: This recipe is from my best selling cookbook LOSE WEIGHT WITH YOUR INSTANT POT.
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. Add 1/2 teaspoon of the garlic salt. Cover and cook on high pressure for 10 minutes.
Quick-release the pressure. Use a coffee mug to scoop out about 1 cup of the potato water. Drain the potatoes and transfer them to a large bowl.
Set the pot to “sauté, medium heat” and add the olive oil, onions, and remaining 1/2 teaspoon garlic salt. Cook for 10 minutes, loosely covered but not sealed, stirring often to avoid burning. Add the thyme and Worcestershire sauce, mix to combine, and cook for 3 minutes.
Add the almond milk and Greek yogurt and hit “cancel.” Add the potatoes and use a potato masher to mash until smooth, adding the reserved potato water 1/4 cup at a time to reach your desired consistency. Taste and add kosher salt and pepper as needed.