Creamy Mashed Potatoes in the Pressure Cooker

Today’s post is a guest post from Frieda, Frieda Loves Bread. Frieda has wonderful step by step photo tutorials on her site that will help you make fabulous dishes, desserts, and my favorite, her breads and rolls. Frieda is also the person who inspired me to buy a pressure cooker. Today’s she’s sharing how to make creamy mashed potatoes faster, easier and better tasting cooked in the pressure cooker. 


One of the very first foods I learned to cook in the pressure cooker was potatoes.  My mom used her stove top pressure cooker every Sunday, making my dad’s favorite pot roast or fried chicken with mashed potatoes and gravy.

One day, the mashed potatoes tasted different.  They didn’t taste as fresh and were kind of bland. My mom admitted that she had boiled the potatoes instead of using the pressure cooker. We all agreed that we would use the pressure cooker for our potatoes from then on as it was faster, easier and yes, it tasted better!

For simple, perfect, mashed potatoes, start with two pounds of peeled and cubed Idaho Russet potatoes. This is about 6-7 medium sized potatoes. Quarter your potatoes and try to keep them uniform in size to cook evenly.

I am using my Cuisinart Electric pressure cooker for this recipe.  1/2 cup of water is added to the potatoes. Although it is not necessary, I like to use the metal rack included to keep the potatoes from sitting in the water while cooking.

Cover the cooker. Set the pressure to HIGH and the timer to 6 minutes. When cooking vegetables, it is always best to under cook, then allow additional time to steam, to avoid overcooking.

When the timer beeps, use the Quick Pressure Release method to release the steam. Test the potatoes for doneness. A fork should go through easily.

On the stove or in the microwave, warm your milk and butter.  Doing this will help keep your potatoes hot.

Put your hot potatoes into your mixer bowl and use the whisk attachment. On medium speed, beat the potatoes until no lumps are visible.

Keep the mixer running and slowly pour in the hot milk/butter mixture. At first, it will seem really runny, but it will thicken up to a creamy consistency.

Salt and pepper to taste.

TIP: If you need to keep your potatoes warm for a few hours, transfer them to a crock pot, cover and set on WARM.

Now you can enjoy fast, easy, simple and great tasting mashed potatoes for any meal!

Creamy Mashed Potatoes in the Pressure Cooker

Creamy Mashed Potatoes in the Pressure Cooker


  • 2 lbs. Idaho Russet potatoes, peeled and quartered
  • 1 cup water
  • 2/3 cup whole milk*
  • 4 tablespoons butter (1/2 stick)
  • salt
  • pepper


  1. Place peeled and quartered potatoes into the steamer basket or on metal trivet of your pressure cooker. Add water to your potatoes. Pressure cook on HIGH for 5-7 minutes, using the quick release method for electric pressure cookers.
  2. In a small saucepan, warm the milk and butter, till butter is melted.
  3. Put hot, cooked potatoes into the bowl of an electric mixer and use the whisk attachment. Mix on medium speed until you do not see any large lumps.
  4. While mixing, slowly pour the hot milk and butter mixture. At first, the potatoes will seem runny, but they will thicken in a minute or two.
  5. Serve warm.


Experiment with using buttermilk, sour cream, or cream cheese, all at room temperature in place of part of the milk.

Thanks so much Frieda for guest posting! I plan on making mashed potatoes this way from now on.

More Pressure Cooking Recipes from Frieda Loves Bread:

Beef Stew
Pulled Pork
Mexican Chicken
BBQ Chicken: Frozen to Fabulous in 12 minutes
Roasted Baby Red Potatoes
Chicken Stock
Fresh Pumpkin Puree
Roast Beef Dinner
Electric Pressure Cooking: Step One
Electric Pressure Cooking: Step Two (Making a Beef Broth)

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    Leave a Comment:

  1. Tammy says

    I made these today for Easter dinner. I never thought about warming the milk and butter to keep the potatoes warm. Everyone was surprised at how quickly the potoatoes cooked. They were creamy and smooth after I whipped them. I love my pressure cooker.

    • Barbara Schieving says

      Hi Tammy – Thanks for taking the time to leave a comment letting me know you and your guests loved potatoes cooked in the pressure cooker. The pressure cooker really is the fastest and best way to cook potatoes. You’ll have to try my quick potato salad recipe next.

  2. Sharon says

    Do you know where I can find an oval shaped steamer and trivet for my oval electric pressure cooker? It has a non-stick removable pan so even if I could find an oval steamer and trivet I doubt I could use them since metal would scratch the non-stick surface. I’m at a loss as what to do for boiling potatoes or making your Creme Brulee. Maybe I could make a trivet with rolled up foil and use a silicone steamer basket on top of that. I saw a silicone steamer basket with handles on

  3. Patty says

    This recipe is a keeper. do not bother dirtying the crock pot, after I mashed the potatoes I placed them back in the pressure cooker on warm, topped with butter and the pressure cooker lid.

    • Barbara Schieving says

      I hadn’t thought to keep them warm in the pressure cooker. Great idea. Thanks for sharing. Glad you liked the recipe.

  4. Phil says

    Hi, nice recipe. If you’re not making a large quantity you can skip dirtying the mixer and use a potato ricer. The clean up is a bit easier.

  5. Winifred says

    I made these today and they turned out perfectly. So much quicker using the pressure cooker and my mixer. Thanks for posting this

  6. says

    One of my friends expressed concern over whipping the potatoes in the mixer, saying she did it once and the potatoes came out “like glue.” I asked her how she cooked the potatoes. “Boiled.” Boiling the potatoes puts extra moisture and traps the starch in the potatoes, making them “gluey.” Just made the recipe, with 6# of potatoes and it came out perfect!

  7. says

    Ah, Frieda, what a great idea! I just dusted off my electric pressure cooker and why not try this method? I always use Yukon Gold potatoes, because I don’t have to peel them and I love their beautiful golden color. Either way, thanks for another needed shortcut! You’re awesome!

  8. Debbie says

    I had never thought of mashed potatoes in the pressure cooker, but seeing your recipe, I gave it a go tonight to see if they would be good enough for Thanksgiving dinner. Omigosh!!! The best ever! Perfect! I will be making them this way from now on. Thank you so much for sharing!

  9. Carol says

    Yum-I’ve always been leery of cooking potatoes in the pressure cooker for fear of having mush before I hit them with the masher. I think I’ll have to use a little more water in my stove top pressure cooker.

    I’m anxious to give these a try. Thank you Frieda and Barbara~have a wonderful Thanksgiving. :)

    • Barbara Schieving says

      Carol – my potatoes turned out perfectly tonight! I think instead of more mushy in the pressure cooker, they’re actually drier than boiled potatoes. So glad Frieda shared her method.

      • says

        Yay! I’m glad they turned out for you ~ in fact, that is one of the secrets I learned from watching America’s Test Kitchen. They dry out their potatoes on the stove top in a dutch oven prior to mashing them in their electric mixer. I love how my pressure cooker saves me from this step! If you have a stove top pressure cooker, use the steamer insert and only put enough water to reach the bottom of the steamer. Enjoy!