Creamy Instant Pot Mashed Potatoes
You’re going to love my Pressure Cooker / Instant Pot Mashed Potatoes recipe! The pressure cooker is the best way to cook mashed potatoes! No boiling over, no watching pots, no steamy kitchen—and no soggy potatoes!
Use your Instant Pot, Ninja Foodi, or other brand of electric pressure cooker to prepare your Thanksgiving meal! Over the next two weeks, I’ll walk you through all of my favorite Pressure Cooker Thanksgiving recipes, including mashed potatoes, stuffing, cranberries, sweet potatoes, turkey, and pumpkin pie! It’s going to be great!
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Several years ago, Frieda from Frieda Loves Bread convinced me to make pressure cooker mashed potatoes, and I’ve never looked back!
In the pressure cooker, you only have to wait for 1 cup of water to come to pressure, so the potatoes cook a lot quicker. I love not having to wait for a large pot of water to boil! And you don’t have to babysit the pot to keep it from boiling over, so you’re free to do other meal prep while the potatoes cook.
But don’t just take my word for it!
“These were the easiest mashed potatoes I’ve ever made. I’ll never be making them any other way again.” Anne
You really have to try these for yourself!
How to Cook Mashed Potatoes in the Instant Pot / Electric Pressure Cooker
This Instant Pot Mashed Potato recipe will work in any brand of electric pressure cooker, including the Instant Pot, Ninja Foodi, or Mealthy MultiPot. Pressure cookers are perfect for steaming potatoes until they’re tender. (See more of my favorite Pressure Cooker / Instant Pot Thanksgiving Recipes here.)
Homemade mashed potatoes have never been easier!
Best Potatoes for Making Mashed Potatoes
You can make this recipe with Yukon gold potatoes or russet potatoes—they have the same cook time in the pressure cooker.
Russet potatoes (aka Idaho potatoes) have a high starch content and make fluffy, wonderful mashed potatoes. The official Idaho Potato page recommends Idaho Russet Burbank potatoes.
Yukon golds are said to have a more buttery flavor than white potatoes like russets. They’re not quite as fluffy.
Lately, when I cook mashed potatoes, I like to use a mix of russets and Yukon golds to get the best of both worlds—flavor from the Yukon and fluffiness from the russets.
How Many Potatoes Can I Pressure Cook at One Time?
This recipe as written is for about 2 pounds of potatoes, which is about six side-dish servings.
However, around 5 pounds of potatoes can generally fit in a 6-quart pressure cooker.
Whether you use 2 pounds or 5 pounds, the cook time remains the same. Just make sure the potatoes are diced uniformly fit and are below the max fill line in your pressure cooker.
If you’re cooking the maximum amount of potatoes, you’ll want to be careful that no foaming or spitting comes out of the release valve. If this happens, close the switch for a few seconds and open it again in an intermittent pressure release.
If you’re using an 8-quart pressure cooker, you can fit 7 to 8 pounds of potatoes. Also, with this larger size, be sure to use 2 cups of water below the steamer basket.
Do I Have to Skin My Potatoes Before Cooking?
I prefer the texture of mashed potatoes without the skins, but you can leave them on if you like. Whether or not you skin them, be sure to give them a good scrub in cold water to get all the dirt off before slicing.
(Also, keep in mind that you don’t have to eat the skin to get all of the nutrients from the potato.)
Cut Into Uniform Sized Pieces
Since the thickness of foods makes the biggest difference in pressure cooking, try to keep your potatoes uniform in size so that they cook evenly.
Quarter your potatoes if they’re medium-sized potatoes. Make more cuts if they’re larger potatoes.
When cooking vegetables, it is always best to undercook them, if the potatoes do need more time, just steam them with the lid on to avoid overcooking.
Do I Have to Use a Steamer Basket?
By using steam to cook your potatoes, you’ll cook them with a lower water content. This makes it more likely to have light and fluffy mashed potatoes!
The easiest way to cook them is in a steamer basket. However, if you don’t have one, I recommend doing your best to stack them on the trivet that was included with your pressure cooker.
You can cook them directly on the bottom of the pressure cooker, but they won’t cook as evenly and will have a higher water content.
Check out more of our favorite Instant Pot / Pressure Cooker Accessories here.
Tricks for Smooth and Creamy Instant Pot Mashed Potatoes
Use the right mashing tool For perfect, lump free mashed potatoes, I highly recommend using a ricer or a food mill instead of a traditional masher.
If you’re in a hurry, you can use your KitchenAid mixer. But you need to be really careful—overwhipping your potatoes can make them gluey and you’ll still be likely to have some lumps.
Butter first. Another tip is to stir in the room temperature butter before adding the warm liquids to the mashed potatoes.
When I’m in a hurry, I’ll warm the butter and milk together. However, if you add room temperature butter and stir them in before adding warm liquid, . This will prevent the mashed potatoes from absorbing as much liquid so they’ll stay dry and fluffy.
How to Make Flavored Mashed Potatoes
This Instant Pot Mashed Potato recipe is a perfect side for any meat and gravy meal. (For great meat and gravy meals, try my Pressure Cooker Pork Chops and Mushroom Gravy or my Pressure Cooker Beef Stroganoff.)
However, you can still serve mashed potatoes even if your main dish doesn’t have gravy!
For garlic mashed potatoes, place a clove or two of minced garlic on top of the potatoes before steaming? Or just infuse the flavor by placing several smashed cloves of garlic in the water below the steamer basket.
To complement a chicken dish, use chicken or turkey broth below the potatoes or in place of some or all of the milk.
If you want your potatoes to cook up extra rich and creamy, replace the milk with heavy cream. Or add 1 cup ricotta cheese or cream cheese to your potatoes. (For best results, be sure that all dairy is warmed to room temperature before adding.)
In my cookbook, I also have recipes for Caramelized Onion Mashed Potatoes (page 252), Twice “Baked” Potatoes (page 250), and Loaded “Baked” Potatoes (page 249).
Make Ahead Mashed Potatoes with Your Instant Pot
I think potatoes are best cooked the day you want to serve them.
However, to simplify things, you can cook them a few hours before you wish to eat them. After mashing, return them to your cooking pot on the keep warm setting, or transfer them to a crock pot set to the lowest setting.
Be sure to spray the pot with nonstick cooking spray or rub on a little oil to prevent sticking.
If they’ll be warming for a few hours, add a little more milk on top of the potatoes in the pot to make sure the tops don’t dry out.
How to Reheat Instant Pot Mashed Potatoes
The pot in pot method is the perfect way to reheat your mashed potatoes in your Instant Pot without drying them out! Place 1 to 2 cups water and a trivet in the bottom of your cooking pot.
How long to set the cook time depends on the amount of mashed potatoes you’re reheating.
A single portion will take a very short time; I’d start with 1 minute. If you’re reheating enough to feed a large family, it’ll take a longer time. I’d try 6 minutes, but it may take more depending on the type and thickness of the inner pot.
Also, since reheated potatoes tend to dry out a little, you’ll probably need to mix in more milk and butter to restore the potatoes to their soft and creamy texture.
What to Do with Leftover Mashed Potatoes?
I really love having leftover mashed potatoes! We’ll often make a double batch and have mashed potatoes and gravy the first night.
The next night, I’ll make the topping from my Instant Pot Cheesy Potatoes Au Gratin. Warm up the leftover potatoes, top with the cheese and breadcrumb topping, and pop under the broiler until the cheese is melted and the breadcrumbs are crispy.
Pressure Cooker Mashed Potatoes for Thanksgiving
If you make just one pressure cooker Thanksgiving recipe this year, I definitely recommend it be mashed potatoes.
Check out my Pressure Cooker / Instant Pot Thanksgiving Guide for tips on how to use your pressure cooker this Thanksgiving! I even have two guides to walk you through a meal, including turkey, stuffing, cranberry, sweet potatoes, and pumpkin pie.
If you are just getting started with your Pressure Cooker or Instant Pot, check out our Getting Started Guide and our Easy Recipes for the Pressure Cooker.
Have you tried making Pressure Cooker Mashed Potatoes? What’s your favorite way to cook them?
Creamy Instant Pot Mashed Potatoes
Equipment
Ingredients
- 6 medium-size russet potatoes about 2 pounds, peeled and quartered
- ¼ cup unsalted butter room temperature
- ½ to ¾ cup milk warmed
- Salt and freshly ground black pepper for seasoning
Instructions
- 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 ricer or 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.
Video
Notes
Nutrition
More Pressure Cooker / Instant Pot Potato Recipes You’ll Love
Pressure Cooker Cheesy Hashbrown Casserole is known in Utah as Funeral Potatoes. Hot, creamy, cheesy, hash brown potatoes topped with a crispy breadcrumb topping. It’s the perfect comfort food and it’s quick and easy to make in the pressure cooker / Instant Pot.
Instant Pot Cheesy Potatoes Au Gratin are made with thinly sliced potatoes coated with a rich, creamy, cheese sauce and crowned with a crispy panko topping. They’re the perfect side dish for a holiday dinner, but they also make any weeknight meal special.
Pressure Cooker / Instant Pot Garlic Roasted Red Potatoes are coated in melted butter, garlic, and herbs, sprinkled with Parmesan cheese, and crisped to perfection in an oven. This simple, flavor-packed side dish will steal the show at your next meal!
This Quick Pressure Cooker Potato Salad is the best Instant Pot potato salad recipe! You cook the eggs and potatoes together in the InstaPot get quick, perfectly cooked eggs and potatoes every time.
Instant Pot Chunky Potato Cheese Soup is loaded with chunky potatoes, bacon, corn and two kinds of cheese. A hearty potato soup recipe ready in just minutes in a pressure cooker / Instant Pot.
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I have tried this recipe at least 3 times and a 5 minute cook time has never worked for me. I don’t know if it’s because I’m using more potatoes than the recipe calls for or I am cutting them too large. I cut them in smaller chunks and I always have to cook at least 15 mts in 5 minute intervals checking the progress.
Hi Glinda – do other things take longer to cook as well? Are you cooking them in a silicone basket or an enclosed basket? How big are you cutting the potatoes?
Hi Barb. Is it possible to peel the potatoes ahead and cover with water to keep them from turning dark
and them dry them with a paper towel or do you think they would soak up too much water. Love all your recipes. Thanks for sharing.
Hi Judy – it’s so nice to hear you love my recipes! Yes, I’ve peeled and chopped the potatoes an hour or so ahead of time and put them in water to keep them from turning brown. Then I drain the water and don’t bother drying them before cooking.
Thanks so much for your quick response.
Would you add 1 cup of water if your only fixing enough serve 2 people (like 3 to 4 small to medium potatoes)
Hi Elizabeth – yes, you need enough water for the pressure cooker to come to pressure, so 1 cup water in a 6 quart pressure cooker.
I may have done something wrong so don’t give up on this recipe because of this review, but this recipe was a flop for me. Again, don’t give up on this and keep reading the review, maybe you can get something from it to be successful with this and see what I did wrong so you don’t make the mistake. I do like the way it didn’t heat up my kitchen and take up a spot on the stove, it also seemed to not make as much of a mess in the kitchen.
The 20 minutes total time was unrealistic for me. I followed the recipe and by the time the potatoes were peeled, cut as directed, and cooked under pressure for 15 minutes (5 minutes at a time) the potatoes were still not completely done. I used about 2.5 pounds of potatoes so I expected a few minutes longer, plus I know some pots are hotter than others. The extra time I put in trying to make these into mashed potatoes, I should have just stuck with the old fashion boiling method, it would have been faster and creamier. I added chicken broth to the pot instead of water and put the crushed garlic (4 cloves) in the broth under the steamer basket, it turned out tasting like a bland potato. I don’t think the garlic or chicken broth made any difference in flavor at all. I think next time I try I will cut the potatoes smaller, use water (it is free), and put the garlic on top of the potatoes so they can be mixed in during the mashing stage.
I really like the idea that these can be done in 20 minutes but they just aren’t unless you don’t count the prep time in washing, peeling, cutting, and bringing the pot up to pressure. I think I may cut the potato smaller, instead of quarters, to help with the time aspect. The time difference may also be due to using a larger pot and maybe I cut potatoes slower than I did when I was in the military pulling KP duty. I am using a 8 quart pot and I don’t know what size pot the time was based on. It may not make much difference but if the bigger pot takes longer to come up to pressure it will increase the total time for this recipe. Just don’t expect 20 minutes and it is done, there are variables to think about that alter this time. I messed up and waited to the last minute thinking “O awesome, I can do this in 20 minutes” so I did other things and made these last. Maybe my name should be Newbee but we have to learn somehow right.
I will be trying again with some of my changes (smaller potato pieces, garlic on top of potato to be mashed in) and hopefully it will work better for me. If the smaller potato idea just gets the potatoes done faster for me, I will be doing this over boiling every time. In the end I can say that this recipe did benefit me even if just a learning opportunity, so thanks for sharing your recipe with us.
Hi Chip – it sounds like your pressure cooker did not come to pressure. When you increase the volume in a pressure cooker recipe, there’s no need to add additional cook time. So 15 minutes is way too long for pressure cooking potatoes. I think your potatoes cooked from the hot steam rather than pressure. I recommend you do a water test https://www.pressurecookingtoday.com/instant-pot-water-test/ to make sure your pressure cooker is functioning properly. Sorry you had trouble.
Mashed potatoes! If I never made anything else in my 3 qt it would totally justify having it!
My method is a bit different than noted here and they also turn out absolutely perfect every time. Skins? Off for russets/yukons, on for reds! I cut them up, throw them directly in the pot with about a cup of water and set the timer for 9 minutes with immediate QR. I drain all but a little bit of the water, throw in a couple spoonfuls of sour cream and mash with a hand masher. That’s it! Garlic mashed or loaded mashed? Reds seem best, skins on, mashed a little “chunky”. Add a teaspoon or two of minced garlic from a jar, a handful or two of cheese (Aldi’s sells shredded Gruyere for next to nothing and it’s heavenly!), the sour cream, and maybe some bacon bits if I have them! Easy-peasy and sinfully yummy! Mashed potatoes happen at our house at least once a week!
Thanks for sharing your great tips Chris!
Great recipe — but rather than a masher — I use an electric mixer to whip the potatoes up.
Cas in Wyoming.
Thanks for sharing Cas! Glad you enjoy the recipe.
Barbara, this recipe is FANTASTIC!!! I’ve never had much luck cooking potatoes in the Instant Pot. Always too watery & I just stopped trying out of frustration. Got a wild hair & decided to try again when I received the email recipe today. OH. MY. GOSH! Best ever mashed potatoes & so easy! Really should know better than to not try a Barbara recipe as they are always perfect every single time. Shame on me!😂
Used my IP 3 qt. Ultra, 1/2 cup water & 1 med. russet in a steamer basket. I sliced in half lengthwise then 3 more horizontal cuts. Used recipe cook time, PERFECT! Thanks Barbara & sorry I didn’t try this recipe sooner – really missing out!
Now that’s a rave review – thanks so much Jan!
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These potatoes are perfect! Super easy, and they come out great every time.
This is a great side for any night of the week! It is so easy and really delish!
Could these be any more perfect?!
This was genius!!! I’ll be making my mashed potatoes like this from now on!!!
The best creamy mashed potatoes!!
How many lbs. of potatoes can I safely cook in a 6 qt. Instant Pot pressure cooker?
Hi Marian – you can fill up the steamer basket to the max fill line, probably about 5 lbs.
Could I use a Pyrex bowl to put potatoes in on rack instead of steamer basket. I haven’t found a good steamer basket that fits in 3 qt yet? Thank you.
Hi Christine – no, I would just pile them on the rack that came with the 3 quart.
Thank you
I like to use my immersion blender for lump free mashed potatoes, it works well!
Doesn’t that turn them gluey? I’ve done that many years ago and they turned gluey, so I haven’t done it ever again. Wonder if it was only my experience.
I like to use egg & butter to cream my mash with, gives it a nice creamy taste.
Just made these in my new mini IP. Turned out great. Out of curiosity does your husband use the ricer with big holed attachment or the small holed one? I always find the ricer kind of messy and awkward but the results are worth it
We have the OXO ricer. I’ve added it to my Amazon store https://www.amazon.com/shop/influencer-31e18dd3 It is kind of messy but worth it 🙂
Did about 3 pounds of potatoes in a stove top pressure cooker with lift out basket. Did go 7 minutes and then quick release. So easy and they came out so nicely, checked for doneness, lifted basket out and drained the small amount of water then dumped potatoes back in and hand mashed. My cooker pot is very heavy and after mashing and seasoning closing top and keeping on stove at lowest setting they stayed hot without burning until the rest of Thanksgiving dinner was done. Will do this again trying the broth (no draining then) and some garlic. We all thought they had a much more earthy potato taste than the usual boiled potatoes. The only thing I miss was the leftover potato water to use with my bread baking and for that I can boil a single potato now and then.
Thanks for sharing!
I’m using 12 large russet potatoes to make mashed potatoes in my pressure cooker xl, how much water will it need
Hi Geri – if you have a 8 or 10 quart XL, you could use 2 cups of water.
I don’t know what I’m doing wrong but I did like the recipe stated. I put 1 cup of water in the pressure cooker and added the potatoes on a rack and pressure cooked for 5 minutes and they were still raw. I’ve used a steamer basket before with the same results. Cooked another 5 and still not cooked. So I dumped them IN the water and cooked for a few more minutes. I don’t have an Instant Pot, but use a Fagor electric pressure cooker. Maybe that’s the problem?
Hi Pat – no, this recipe should work just fine in the Fagor. Sounds like it’s not coming to pressure properly. Are you seeing lots of steaming coming out around the lid. Does the valve seal up properly. Have you had problems with other things not cooking? I would do a test run with just water and makes sure everything is functioning properly.
Why do you use the slow cook setting instead of keep warm to hold your potatoes for later?
Hi Kay – mainly so the pressure cooker is available to cook other things, but you could definitely uses the slow cook setting if you’d like. I would probably spray a stainless steel pot with non-stick spray.
Had great success with this for Thanksgiving, thank you! Steamed the potatoes for 7 minutes, took them out, mashed them, cleaned the stainless container and wiped it with a little olive oil to prevent sticking, put mashed potatoes back in and pressed the IP Keep Warm setting. Really nice to not have to worry about the potatoes getting cold while getting all the food on the table. Dished them out last and it worked like a charm.
Great recipe! I hace to make 6 lbs of potatoes for Thanksgiving. How much time should I add? Should I increase the water? Thanks in advance!
Thanks Eliza – no need to increase the cook time or water in this recipe. Generally when you increase the volume in a recipe you don’t increase the cook time unless you’re cooking meat that is twice as thick.
My daughter says they are like her ice cream!
One question how can I keep the creamy if I make they in advance ?
Thank you and happy new year keep up the great recipes !
Valérie
Thanks Valerie! On Thanksgiving we’ll make the potatoes in advance and put them in the pressure cooker on the slow cook mode on less and put a layer of milk on top. Then when it’s time to serve, we just stir in the milk.
Potatoes came out perfect!! Saved me a lot of time today. TFS
Great! Happy holidays Angelica 🙂
I will try this, however, I will also use a grated clove of garlic with the potatoes and just use the pot as my mixer and hand mash with butter and milk. No need to dirty all those other dishes. then you can just put the pot on slow cook if supper isn’t ready yet.
I made these last night and added 1 cup ricotta cheese. It gave them a richer flavor and a little more body. I think it was a good addition and I needed something to use up the rest of a container of ricotta anyway. Win/win.
What a great idea. Thanks for sharing Ann!
Have you ever tried substituting chicken or veg broth for the 1 cup of water?
Hi Liz – I haven’t tried it, but others have and like it that way.
With all due respect… You folks are kind of scaring me with the “precise measurement” recipes for a pressure cooker! Especially for mashed spuds! I do things a bit different.
For mashed spuds; I can’t be bothered to peel the things (I did enough of that in the Army to last a lifetime). Leave the peels on! They’re good for you! I simply slice the spuds, usually in longer diced shapes ’cause the peels look better that way, and throw them in a couple cups of water in my trusty Presto model#50 my mother got as a gift new 1948. No “high” setting. It just is.
I give it about 6-8 minutes and let the pressure release naturally. Have a drink of wine while waiting. Then, hold a broad chef’s knife against the top of the pressure cook kettle to keep spuds from falling out as you drain. You could use a colander too, I suppose, but then you’d have to wash it too.
Leave the spuds in the cooker kettle ad splash in a little milk, a pat or two of butter, a dollop of mayonnaise, some garlic powder maybe, and salt & pepper. Dash in a few other spices if you like!!! Sometimes I use a little Italian seasoning. After a night of too many Scotches, I once sprinkled in some Mesquite seasoning. It was better than you might think! 🙂
Then, get out the hand masher you probably don’t own and mash away. Use your wooden spoon to stir into a nice consistency and you’re there. This is also a good time to mix in some chopped green onion or finely diced cheddar.
Easy-peasy. Your “ingredient measurements” are in the intuition you’ve gained over the years.
Thanks for your suggestions Tomm – definitely do what works for you.
I’m with you brother!
Thank you Tomm. I do not have a fancy elictric presure cooker. My mother in law gave me an old fashion new one I have never used. had it for 2 years. it is time. I like your recipe. it is my stile.
Nothing like a hand masher! I never measure the ingredients for mashed potatoes; all done by eye and taste. I was just looking to see how to cook them in my pressure cooker. Now I know, a cup or two of water and pressure cook away! 🙂
I made these last night and they came out great. I added 10 cloves of garlic to the water and potatoes to make garlic mashed potatoes. Very nice. Thanks for the recipe.
The article says use 1/2 cup of water but the recipe says 1 cup. Which is correct? Thanks.
I’ve correct it so it says 1 cup of water in the article as well. Thanks!
I was totally amazed by the way these potatoes came out! I had to try them because I could not believe they wouldn’t get mushy! They were perfect!!!! I will never cook them on the stove again.
These were the easiest mashed potatoes I’ve ever made. I’ll never be making them any other way again.
I agree. So much better. Thanks!
What a great recipe-they taste fabulous! I like that they are not boiled to death and that awful steamy job of pouring boiling water down the sink is gone! Not to mention time to wait for the water to come to a boil and boil overs. No mess to clean up hardly at all. Another kitchen burner is freed up too. Wins all around!
Hi Kim – potatoes cooked in the pressure cooker are the best! 🙂
Oh, these were great! And so quick and easy. Thank you!
The best mashed potatoes ever! Hands down! Thank you!! they were fabulous 🙂
Any adjustments needed to cook 5 pounds of potatoes?
Hi Michael – As long as 5 lbs of potatoes fit below the max fill line, and they’re all a uniform size, you shouldn’t need to make any changes.
Hi Barbara,
I’m so glad you posted Frieda’s recipe. All of your loyal readers should know about pressure cooker mashed potatoes. I saw this technique in one of my pressure cooker cookbooks last spring and never looked back. Steamed-under-pressure potatoes are so much richer, heartier and just more like pure potatoes than boiled can ever hope to be. I encourage everyone to use a rack or basket, it makes a small but noticeable difference in the finished potatoes.
BTW, your key lime pie is cooling on a rack right now. I can hardly wait!
You’re so right. A steamer basket is a must have accessory, especially for making great potatoes. Thanks!
I usually do 5 lbs of potatoes for a big family dinner – would I need to increase the water then to a cup or so?
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.
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.
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 Amazon.com
Hi Sharon – here’s one I saw on Amazon that I think would be a good choice for you http://www.amazon.com/Joseph-40023-Folding-Non-Scratch-Steamer/dp/B00DG0584E/ref=sr_1_fkmr1_3?ie=UTF8&qid=1424312338&sr=8-3-fkmr1&keywords=oval+silicone+basket. It’s not oval, but would still work well for you I think.
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.
I hadn’t thought to keep them warm in the pressure cooker. Great idea. Thanks for sharing. Glad you liked the recipe.
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.
Thanks Phil – I’m a big fan of a potato ricer too.
I made these today and they turned out perfectly. So much quicker using the pressure cooker and my mixer. Thanks for posting this
Thanks! It’s really the best way to make mashed potatoes.
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!
That is true, need to be alert if your whiping your potatos. They will literally turn into “g,lue” if you over whip them! I stick with the good old hand masher
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!
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!
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. 🙂
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.
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!
They were perfect! Thanks again so much for sharing your recipe.
What a perfect idea for Thanksgiving!
Thanks Kalyn! I’m trying Frieda’s method today for dinner.
Barbara,
How much water and how long should I cook if I wanted to cook a large amount (5 lb bag) for Thanksgiving dinner?
Thanks
Melanie
Hi Melanie – As long as 5 lbs of potatoes fit below the max fill line, and they’re all a uniform size as soon in the pictures, you shouldn’t need to make any changes to the recipe.