Should I melt the butter before mashing it into the potatoes?

Nope! Melting the butter separates the milk solids from the fat. If you add cold/room temperature butter to the mashed potatoes, the butter will melt and distribute evenly.

Can I make mashed potatoes ahead of time?

Yes! Mash the potatoes with all of the ingredients except the butter. When you're ready to eat them, reheat the potatoes and mash and stir the butter into the hot potatoes until it's melted.

How do I avoid gummy or gluey mashed potatoes?

Mashed potatoes become gummy if they're overworked, so the secret is not to over-mash. Use a potato masher or mixer, being careful to stop when the potatoes just become smooth.

Can I freeze mashed potatoes?

Yep! To freeze the entire batch, transfer the completely cooled mashed potatoes to an airtight container with barely any airspace available. To freeze in portions, take out 1/2-1 cup scoops, and place them separately on a parchment lined baking sheet. Freeze that for a few hours or overnight, and then transfer the frozen scoops to a large freezer bag or container. Each freezing method is good for up to three months!

How do I store leftover mashed potatoes?

To store these mashed potatoes, place them in an airtight container in the fridge for up to a week. Since mashed potato texture changes slightly when reheated, you can reheat these mashed potatoes in the microwave and then mash again with just a bit more yogurt or milk (regular or unflavored plant-based milk).

Healthy Pressure Cooker Mashed Potatoes

Description

These healthy pressure cooker mashed potatoes are so creamy, delicious, and easy to make! Mashed with whole milk Greek yogurt, you get that sour cream flavor and thick, creamy texture with an extra dose of protein in the mix. Use an Instant Pot or a Ninja Foodi!

Ingredients

Units Scale

3 pounds Yukon Gold potatoes, peeled and sliced into 1/4-inch slices
2 cups chicken broth (or water + 2 teaspoons salt)
3 tablespoons butter (+ more for topping)
1/2 cup whole milk Greek yogurt
salt and pepper, to taste
chives for topping

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Instructions

Pressure cook the potatoes. Place the potatoes and broth (or water and salt) in your pressure cooker. Cook on high pressure for 10 minutes (pressure will build first for ~15 minutes), then flip the pressure release for a full quick release. Remove the cover, then carefully drain the potatoes, but do not rinse!
Add butter and mash. Carefully add drained, steaming hot potatoes back to the pressure cooker pot with the butter, and mash until smooth. Try to keep the butter as close to the hot potatoes as possible so that it melts fully.
Stir in other ingredients. Add Greek yogurt, salt, and pepper. Stir evenly into the potatoes to form a smooth, even mixture. Top with chives, pepper, and more butter!

Notes

Potatoes: You can use Russet potatoes for this recipe as well. I prefer peeled potatoes, but you can leave peelings on if you don't mind a less smooth consistency.
Pressure Cooker: You can use an Instant Pot or Ninja Foodi for this recipe! Note that this recipe was tested in each type of pressure cooker, about 5-6 quarts in size. I wouldn't recommend making this in a larger pressure cooker, such as an 8-quart. I like both of these pressure cookers, especially the 'keep warm' setting, which is super helpful for keeping the potatoes warm and fresh in there until you're ready to serve them.

Prep Time: 5
Cook Time: 25
Category: Side
Method: Pressure Cooker
Cuisine: American

Nutrition

Serving Size: 1 Heaping 1/2 cup
Calories: 190
Sugar: 2.4 g
Sodium: 543 mg
Fat: 5.5 g
Saturated Fat: 3.2 g
Trans Fat: 0 g
Carbohydrates: 30.8 g
Fiber: 3.6 g
Protein: 5.5 g
Cholesterol: 15 mg