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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Directions

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.

Nutrition Facts

Per Serving: 263 calories; 18g fat; 23.9g carbohydrates; 3g protein; 47mg cholesterol; 97mg sodium.

Full nutrition

Amount Per Serving
Calories 263		Calories from Fat 158
% Daily Value*
Total Fat 18g		27%
	Saturated Fat 11g	55%
	Trans Fat 0.0g
	Polyunsaturated Fat 0.7g
	Monounsaturated Fat 5.0g
Cholesterol 47mg		16%
Sodium 97mg		4%
Total Carbohydrate 23.9g		8%
	Dietary Fiber 3g	10%
	Sugars 1.2g
Protein 3g

Vitamin A 12%		Vitamin C 15%
Calcium 3%		Iron 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

		Calories:	2,000	2,500
Total Fat		Less than	65g	80g
	Saturated Fat	Less than	20g	25g
Cholesterol		Less than	300mg	300 mg
Sodium		Less than	2,400mg	2,400mg
Total Carbohydrate			300g	375g
	Dietary Fiber		25g	30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Tagged:

Sides Potatoes Vegetarian Russet Potatoes Immersion Blender Sunday Dinner Ready In 30 Butter Quick And Easy Dinner Thanksgiving Pressure Cooker Multipot Five Ingredients Or Less No Meat 8 Quart Pressure Cooker Gluten-free

Reviews

5.0out of 5 Stars

(6 Reviews)

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What others are saying

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.

Carla Moore says:

These came out great! I added rosemary salt and garlic when I whisked them with the Mealthy immersion blender. Perfect!

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.

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.

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.

Deborah Lehr says:

I made this last night and it was so good! I used my Bamax immersion blender and they turned out so creamy. I will definitely be making this again.