Pressure Cooker Perfectly Mashed Potatoes

Name: Pressure Cooker Perfectly Mashed Potatoes
Total time: 30 min
Yield: 6 serving(s)
Ingredients: 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

Jennifer Mosinski

Pressure Cooker Perfectly Mashed Potatoes

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The key to perfectly mashed potatoes is to mash as little as possible. Cooking your potatoes in a pressure cooker will get just the right texture so you don't need to work too hard to get them mashed and ruin the consistency. Using an immersion blender fitted with a whisk attachment to mash your potatoes is such a great trick to help speed up the process. It's important to keep a close eye and not over-whisk the potatoes, however, as they'll quickly end up glue-y.

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Servings: 6

Ready in: 30min PT30M
Prep time: 10min
Cook time: 15min

Ingredients

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

Appliances

For best results, we recommend using:

Directions

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.

Mealthy tip:

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.

Tagged:

Dinner Quick And Easy Ready In 30 Sides Sunday Dinner Potatoes Butter Pressure Cooker Thanksgiving Vegetarian Russet Potatoes Multipot Immersion Blender

Reviews

5.0out of 5 Stars

(4 Reviews)

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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.