Pressure Cooker Perfectly Mashed Potatoes
- 1½ cups water
- 4 large russet potatoes, peeled and cut into 1½-inch chunks
- ⅓ cup butter, melted, plus more for garnish
- ¼ cup milk, at room temperature, or more as needed
- salt and ground black pepper to taste
- 1 tablespoon chopped chives
- Pour water into inner pot of pressure cooker. Place steamer rack over water and steamer basket onto the rack. Add potatoes to steamer basket.
- Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook (Manual) and cook for 12 minutes on High pressure.
- Turn steam vent to Venting to quick-release pressure.
- Remove basket with potatoes and the rack from the pot. Drain water from the pot.
- Return potatoes to pot. Mash butter, milk, salt, and pepper into the potatoes with hand masher until no large lumps remain.
- Blend potatoes on Low using immersion blender fitted with the whisk attachment until light and fluffy, about 1 minute. Do not over-blend or your potatoes will be gluey!
- Top with additional melted butter and chives to serve.
This recipe works for Yukon gold potatoes as well with delicious results. To get a little fancier, try sauteing some leeks and mashing them in with the potatoes. No immersion blender? No problem! Use a hand mixer -- be careful not to over mix; you'll get gluey potatoes.
What others are saying
Tom McCarty says:
I don’t want to be a bad sport but my tip is either way you cook the potatoes Using a ricer beats everything else. I add roasted garlic gloves and don’t need butter It’s so nice, maybe Mealthy can produce one. No more gluey results ever.
Gina Anastasia says:
Chives, melted butter, bacon bits, and cheese were the toppings I used for these delicious, perfect mashed potatoes. Can't wait to make another batch. Way easier than boiling in a pot on the stove, and having to stand there and monitor it so it doesn't boil over. I can even get my kids to help because it's that easy. I used a hand mixer and they were nice and fluffy.
Jo Lauer says:
Every time I make potatoes they end up being "gluey" and I could never figure out why. So glad I followed the instructions and did not over blend. This was also my first time using the immersion blender on potatoes. They turned out perfect! I also added a little garlic for flavor.
Caro Hodgin says:
these are ALMOST perfect. i added 3 garlic cloves in with the potatoes and they get all squishy and soft and perfectly cooked. mash them right in with the potatoes.