Skinnytaste · by Gina Homolka★ 4.9 (39)
Instant Pot Mashed Potatoes
NUTRITION · PER SERVING20M COOK
CAL 8%·PRO 9%
CARBS 28G70% OF CAL
3G FIBER0G ADDED2G INTRINSIC23G OTHER2G TOTAL SUGAR
FAT 4G23% OF CAL
2G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rich and creamy mashed potatoes made in an Instant Pot with buttermilk and sour cream. Ready in about 20 minutes, these are a comforting side dish for any meal.
sideamerican🥘 pressure cookergluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 6- 2 pounds peeled Russet potatoes (quartered)
- 3 cups water
- 1 1/2 teaspoons kosher salt (divided)
- 1/3 cup low-fat 1% buttermilk
- 1/4 cup light sour cream (I prefer Breakstone’s)
- 2 tablespoons whipped butter
- fresh black pepper (to taste)
- chopped chives or parsley (for garnish)
At a glance
PER SERVING · TIME 20M
CAL 8%·PRO 9%
CARBS 28G70% OF CAL
3G FIBER0G ADDED2G INTRINSIC23G OTHER2G TOTAL SUGAR
FAT 4G23% OF CAL
2G SAT2G 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
- 10m
- Sodium
- 486mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 726mg
- Calcium
- 47mg
- Iron
- 0.61mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 486MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.