Jo Cooks · by Joanna Cismaru★ 4.7 (14)
Instant Pot Mashed Potatoes
NUTRITION · PER SERVING30M COOK
CAL 15%·PRO 10%
CARBS 37G49% OF CAL
5G FIBER0G ADDED3G INTRINSIC30G OTHER3G TOTAL SUGAR
FAT 16G47% OF CAL
10G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy, fluffy mashed potatoes made quickly in an Instant Pot with butter and buttermilk. A classic side that stays warm in the pot, ideal for holidays and weeknight dinners.
sideamerican🥘 pressure cookergluten freevegetarian
View the full recipe on Jo Cooks →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 pound potatoes (I used Yukon Gold, peeled and cut into cubes)
- 5 cups water
- 1 teaspoon salt
- ½ cup butter (unsalted)
- ½ cup buttermilk
- ½ teaspoon white pepper
At a glance
PER SERVING · TIME 30M
CAL 15%·PRO 10%
CARBS 37G49% OF CAL
5G FIBER0G ADDED3G INTRINSIC30G OTHER3G TOTAL SUGAR
FAT 16G47% OF CAL
10G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 422mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1048mg
- Calcium
- 49mg
- Iron
- 0.88mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 422MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.