Creamy low FOMDAP mashed potatoes, topped with butter and chives, are perfect for the holiday season or as a side dish option on your weeknight dinner menu! This Instant Pot Mashed Potatoes recipe is convenient for making mashed potatoes and a delicious low FODMAP option. For the best-mashed potatoes with simple ingredients, using one of the easiest methods is life-changing! In addition to being easy, these creamy mashed potatoes are great for anyone following a low FODMAP diet.
Using an Instant Pot or any electric pressure cooker to make mashed potatoes frees up a spot on your stovetop for those big holiday meals where there is just never enough space. It also allows you to make mashed potatoes hours ahead of time, so it is one less thing to worry about. These fluffy mashed potatoes are delicious and gluten-free for a holiday dinner or an easy side dish for a weeknight dinner.
Low FODMAP Ingredients
- Yukon Potatoes - Yukon golds are my favorite, but any starchy potatoes will work! Russets or red potatoes are additional options.
- Unsweetened Almond Milk - Keep the dairy at bay, and use unsweetened almond milk. Make sure it is unsweetened so you don’t end up with sweet mashed potatoes. This is a great dairy free low FODMAP milk option. If you do not need dairy free, another FODMAP friendly milk option would be a lactose-free milk.
- Butter - Salted butter is best. If you want to keep these dairy free, use a butter substitute.
- Kosher Salt - My favorite salt to use in cooking.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash FODMAP App at the time of publishing. As always, follow your gut and modify as needed.Jump to Recipe
Wash and peel the potatoes. We love our cute little potato brush!
Quick chop the potatoes using a sharp knife. The chunks of potatoes should be relatively the same size for even cooking.
Add the trivet and a steamer basket inside the 6 qt Instant Pot's inner pot. Pour 1 ½ cup of water into the bottom of the Instant Pot.
Add the diced potatoes. Add the cover, make sure the sealing ring is in, and set the cooking time for 8 minutes on high pressure.
Once Instant Pot is done cooking, release the pressure and drain the potatoes with a colander.
To easily melt the butter and distribute evenly amongst all the potatoes, slice it into tablespoons.
Add the potatoes back into the inner pot, and add the almond milk, sliced butter, and salt.
Mash the potatoes with a potato masher. Top with chopped-up green onions - tops only, and additional butter and black pepper. Serve immediately, or set the Instant Pot to the keep-warm setting for up to three hours. If using the keep warm option, add a drizzle of additional almond milk and stir before serving.
- Potatoes - Use a different kind of potato like russets, red potatoes, or baby red-skinned potatoes, and skip peeling for skin on baby red mashed potatoes.
- Milk - Don’t need a lactose-free option for your individual tolerance levels, sub in whole, 2%, 1% milk. Skip the skim milk.
- Butter Free - Swap the butter for an infused garlic olive oil for a low FODMAP version of garlic mashed potatoes without any dairy or garlic cloves.
Mashed Potato Variations
- Loaded Mashed Potatoes - Add chopped-up cooked bacon, shredded cheddar cheese, green onion tops, and lactose free sour cream.
- Instant Pot Sweet Potatoes - Swap in peeled, diced sweet potatoes for a beautiful option for your holiday table.
- Tangy Option - Add ½ cup of sour cream. Use lactose-free sour cream if you cannot tolerate lactose.
- Ultimate Creamy Option - Sub out the almond milk for heavy cream and add some low fat cream cheese. This is not lactose-free, but if you can tolerate lactose, it is delicious. Monash University has tested cream cheese to be safe at two tablespoons per meal.
Alternative Cooking Method
Don't own an Instant Pot? Have no fear. There is an easy alternative cooking method. Place the diced potato pieces into a Dutch oven or a large stock pot that has been filled with water and a pinch of salt. Bring the water to a boil. Allow the water to boil until the potatoes are fork-tender, and drain with a colander. Place drained potatoes into a large bowl and additional ingredients and mash with a potato masher.
Keep any leftover potatoes in an airtight container in the refrigerator. Reheat leftovers in the microwave, with an additional splash of almond milk, for any drying out that may have occurred. Leftovers will freeze in a freezer-friendly container for up to four months.
Instant Pot mashed potatoes are the perfect side dish topped with gravy for a holiday meal plan or weeknight dinners. They are quick enough and hands off as a go to side dish with all sorts of meals! The best part about making mashed potatoes in an Instant Pot is that they can be made hours ahead and kept warm right in the Instant Pot. Perfect for when your stovetop or oven is short on space.
Serve mashed potatoes underneath a stack of gluten free Swedish meatballs. Alongside a side of corn pudding, green bean casserole, or crockpot mac and cheese for a cozy meal. Have leftover mashed potatoes? Use them in Shepherd's Pie!
This exact situation has happened to me multiple times with multiple recipes. For Instant Pot mashed potatoes, the water will completely dry up, the potatoes will still be cooked, and your liner pot will need a good soaking. You will also see a “burn” notice on your instant pot. It also doesn’t smell so great. The moral of the story is don’t forget the sealing ring.
Technically you can, but you will risk having the gummy, gluey, and not-the-perfect creamy texture we all know and love with mashed potatoes. Break out those muscles and use a potato masher or find the strongest person in the room and ask them to use their muscles for the perfect mash! Don’t overwork the potatoes too much with all those muscles. Gummy, gluey potatoes can happen with a potato masher too.
Yes! It is a delicious way to add flavor to your potatoes. It is also a great way to use any leftover chicken stock in your fridge. Even if you do not have enough, add what you can to your water amount.
Instant Pot Mashed Potatoes
- 4 pounds Yukon Gold potatoes
- 2 teaspoons Kosher Salt
- 1 cup Almond Milk - Unsweetened
- 4 Tablespoons Butter - Salted Cut into tablespoons
- Quick chop the potatoes. The chunks of potatoes should be relatively the same size for even cooking.
- Inside the liner pot of the Instant Pot, add the trivet and a steamer basket. Pour in 1 ½ cups of water. Add the diced potatoes. Add the cover, make sure the sealing ring is in, and set the cook time for 8 minutes on high pressure.
- Once Instant Pot is done cooking, do a quick release of the pressure and drain the potatoes in a strainer over the sink.
- Add the potatoes back into the liner pot, and add the almond milk, chopped-up butter, and salt.
- Mash the potatoes with a potato masher. Top with chopped-up green onions, tops only and additional butter. Serve immediately, or set the Instant Pot to the keep warm setting for up to three hours. If using the keep warm option, add a drizzle of additional almond milk and stir before serving.