Medium

Pressure Cooker Mashed Potatoes

Name: Pressure Cooker Mashed Potatoes
Prep time: 17 min
Cook time: 51 min
Total time: 68 min
Yield: 4 servings
Ingredients: 3 cups cold water , or as needed; 3.5 pounds russet potatoes , peeled and sliced ¾-inch thick; 0.25 cups butter; 0.5 cups whole milk; 2 teaspoons kosher salt; 0.5 teaspoons white pepper

Total Time

1h 8m

17m prep · 51m cook

Servings

4 people

Rating

—

Difficulty

Medium

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🥬 Vegetarian 🌾 Gluten-Free 🥜 Nut-Free ☪️ Halal ✡️ Kosher

These pressure cooker mashed potatoes always turn out rich and fluffy with just enough body. 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.

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Ingredients

3 cups cold water , or as needed
3.5 pounds russet potatoes , peeled and sliced ¾-inch thick
0.25 cups butter
0.5 cups whole milk
2 teaspoons kosher salt
0.5 teaspoons white pepper

Instructions

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 15 to 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.