Pressure Cooker Mashed Potatoes

Pressure Cooker Mashed Potatoes

6
wayl0n 0

"After years of adjusting, learning from failures, and sorting through advice from others that turned out to be good or bad, I finally have a great recipe that people flip over. The two biggest tips I've learned in making these is to heat the milk and butter before mashing in, and to use a hand masher as opposed to an electric mixer. Using these methods, I have NEVER had the potatoes come out pasty or soupy, always super-fluffy with just enough body."

Ingredients 55 m {{adjustedServings}} servings 290 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 290 kcal
  • 14%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 719 mg
  • 29%

Based on a 2,000 calorie diet

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Directions

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  1. Bring water to a boil in a pressure cooker over high heat. When water is boiling, add potatoes. Seal lid and bring cooker up to high pressure. Reduce heat to low, maintaining high pressure, and cook for 30 minutes.
  2. Use quick-release method to lower the pressure. Drain potatoes and return them to pressure cooker. Add butter and milk and cover pressure cooker with lid for 5 minutes, allowing the heat from the potatoes to melt the butter and warm the milk.
  3. Remove lid. Season with kosher salt and white pepper, and use a hand masher to mash potatoes until lumps are mostly gone. Transfer to a bowl and serve hot.
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Footnotes

  • Cook's Note:
  • These potatoes are great as is, but are absolutely wonderful with some of these alterations. Try mixing in a bit of prepared horseradish or chopped green onions. Or substitute cream cheese for some of the milk. I also like using a mixture of 1/2 cup sour cream, 1 tablespoon lemon juice, and 1 teaspoon dill (mixed 30 minutes beforehand for flavors to mingle) in place of the milk.
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Reviews 6

  1. 6 Ratings

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Baking Nana
10/24/2012

These are very good potatoes although the secret is in the mashing and not the cooking. I am concerned that the potatoes could easily be over cooked, as you can't check them in the pressure cooker.

Alice Alexander
11/3/2014

Makes perfect mashed potatoes. I have a cuisinart electric pressure cooker and it only takes 5 minutes on high pressure to get the potatoes soft. I used half the salt, a little more cream, and no pepper. Excellent recipe!

Buckwheat Queen
10/12/2014

Works like a charm. I used purple potatoes. They were quite small so I cooked them whole (all about the same size), peeled then mashed. It is indeed technique and method more than ingredients. The warm butter and milk are important. I made half the recipe amount so with my pressure cooker I only needed only 5 minutes from the time I closed it (water already boiling). I think times vary between cookers. Thanks for the recipe and tips!