Search thousands of recipes reviewed by home cooks like you.

Pressure Cooker Mashed Potatoes

Pressure Cooker Mashed Potatoes

  • Prep

  • Cook

  • Ready In

wayl0n

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 {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Baking Nana
12
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.

Buckwheat Queen
4
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!

Tory
4
7/15/2013

I made this tonight with red skinned potatoes and they were AWESOME! I didn't add the milk just the butter and only used 2lb sliced but they were great. Only took 5 minutes and done!