Pressure Cooker Creamy Mashed Potatoes
- 3 pounds yukon gold potatoes, peeled and quartered
- 1½ cups water
- ½ teaspoon salt
- ½ cup heavy whipping cream
- ⅓ cup unsalted butter
- 2 tablespoons chopped fresh chives, or to taste
- fresh cracked black pepper to taste
- Combine potatoes, water, and salt in a pressure cooker.
- Lock pressure cooker lid in place and set steam vent to Sealing.
- Select Pressure Cook (Manual) and cook for 8 minutes on High pressure.
- Once the cooking cycle has completed, set steam vent to Venting to quick-release pressure.
- Stir heavy cream and butter together in a small saucepan over medium heat until butter is melted, 4 to 5 minutes.
- Drain potatoes, reserving the liquid.
- Mash potatoes in a large bowl. Stir cream mixture with the mashed potatoes; season with salt and pepper. Thin the potatoes with reserved cooking liquid to reach your desired consistency.
- Garnish potatoes with chives and cracked black pepper to serve.
Using a potato ricer to ‘mash’ the potatoes can really improve the texture of the final dish. It keeps them super light and fluffy. Yukon Golds are incredibly versatile medium-size potatoes with a beautiful buttery taste. They are perfect for mashed potatoes.
What others are saying
George Delamea says:
I'm going five stars even though I ultimately stirred cream cheese into the potatoes because I cannot be stopped in my search for decadent creaminess with my mashed potatoes. So easy and delicious!
Aja A says:
Yummy basic mashed potatoes dish! Using a ricer is definitely key for a nice texture. I like to add a little bit of whipped cream cheese to my potatoes for that extra creaminess.
Jessica Taylor says:
These are some of the easiest but most delicious mashed potatoes I've ever made. This will be my go to from now on.
Jake Findlay says:
This was so easy, never would've thought to use my pressure cooker for this. I added a little extra heavy cream and they were perfection.
Ashley Melchiore says:
I used this as the base to my pressure cooker beef bourgignon! They were perfect as the base, but would be so yummy alone as a side, too!
Eileen Donahue says: