Stop boiling your potatoes when you’re making mashed potatoes. To make the best mashed potatoes, make them in your Instant Pot / pressure cooker.
Frieda, from Frieda Loves Bread, is guest post today and sharing her tips for making Creamy Pressure Cooker Mashed Potatoes.
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!
Making The Best Pressure Cooker Mashed Potatoes
For simple, perfect, mashed potatoes, start with peeled and cubed medium sized Idaho Russet potatoes. Quarter your potatoes and try to keep them uniform in size to cook evenly.
Add 1 cup of water to the potatoes in the pot. Use the metal rack included to keep the potatoes from sitting in the water while cooking. (I always use my OXO Steamer.)
Cover the cooker. Set the pressure to high and the timer to 5 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 a Quick Pressure Release 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.
Then mash your potatoes using a potato masher, adding more or less milk as needed until they’re creamy and smooth. (For extra smooth potatoes, my husband likes to use a potato ricer.)
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!
Here’s a fun new video, showing how quick and easy pressure cooker mashed potatoes are to make:
Creamy Mashed Potatoes in the Pressure Cooker
- 6 medium-size russet potatoes, peeled and quartered
- ¼ cup unsalted butter, melted
- ½ to ¾ cup milk, warmed
- Salt and freshly ground black pepper, for seasoning
- Add 1 cup water to the pressure cooking pot. Put a steamer basket in the pot and place the potatoes in the basket. Lock the lid in place. Select High Pressure and 5 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Use a quick pressure release. When the valve drops, carefully remove the lid. Use a fork to test the potatoes. If needed, relock the lid and cook at High Pressure for a few minutes more.
- Transfer the potatoes to a large serving bowl. Use a potato masher* to mash the potatoes until mostly smooth. Mash in the butter. Gradually stir in the milk. Season with salt and pepper to taste.
Some people like to replace the cooking water with chicken broth and mix chicken broth in instead of milk. You can also substitute cream, sour cream, or cream cheese, all at room temperature, in place of part of the milk.
*My husband loves using a ricer for perfect, lump free mashed potatoes.
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: