Pressure Cooker Creamy Mashed Potatoes
In short: Potato chunks cooked for 6 minutes under pressure, then mashed with butter and warm milk into a smooth, creamy side dish. It takes about 40 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 250 kcal
Mashed potatoes are a table staple, and the pressure cooker makes them with no pot of boiling water to watch. The potatoes steam to a soft, fluffy texture in about six minutes and drain easily. Mashing them with warm butter and milk gives a smooth result with no lumps, and the pot keeps them hot until the meal is ready. This makes a good holiday side, since it frees up a burner.
Instructions
- Put the water and 1 teaspoon of salt in the pressure cooker pot. Add the potatoes, or place them in a steamer basket above the water.
- Close and lock the lid, set the vent to sealing and cook at high pressure for 6 minutes.
- Let the pressure release naturally for 5 minutes, then use the quick-release valve for the rest. Open the lid away from your face.
- Check that a fork slides into the potatoes with no resistance. Drain them well, then return them to the hot pot for 1 minute to steam dry.
- Add the butter and mash the potatoes with a masher until smooth. Pour in the warm milk a little at a time, stirring until the mash is creamy.
- Season with 1 teaspoon of salt and the pepper, taste, and serve hot.
Tips
- Always warm the milk before adding it. Cold liquid cools the potatoes and gives a gluey texture.
- Use a masher or ricer, not a blender or food processor, which turns potatoes sticky. Boil a few garlic cloves with the potatoes for a garlic mash.
Questions and answers
Can I make mashed potatoes ahead of time?
Yes. Keep them warm in the pot on the keep-warm setting for up to an hour, or refrigerate for 3 days and reheat with a splash of milk.
Which potatoes make the best mash?
Floury potatoes such as russet or baking potatoes are fluffy. Waxy types give a denser, creamier mash.
Why are my mashed potatoes watery?
The potatoes were probably not drained well or were overcooked. Steam them dry for a minute after draining and add milk gradually.
How long does it take to make Pressure Cooker Creamy Mashed Potatoes?
About 40 min in total: 15 min of preparation and 25 min of cooking.
How many calories are in Pressure Cooker Creamy Mashed Potatoes?
About 250 kcal per serving, with 5 g of protein, 35 g of carbohydrates and 10 g of fat. These values are estimates.
Nutrition per serving
| Calories | 250 kcal |
|---|---|
| Protein | 5 g |
| Carbohydrates | 35 g |
| Fat | 10 g |
| Fiber | 3 g |
| Sugar | 3 g |
| Sodium | 480 mg |
Estimated values, calculated from the ingredients.
