Mashed Potatoes Pressure Cooker Recipes

INSTANT POT MASHED POTATOES

Steps:

• Prepare Potatoes: Bring unsalted butter to room temperature by placing it on counter 2 hours prior to cooking. After peeling and washing the potatoes, cut them into quarters.
• Pressure Cook Potatoes: Place 1 cup (250ml) cold water and a steamer rack in Instant Pot Pressure Cooker. Place quartered potatoes on the steamer rack. Pressure cook at High Pressure for 8 minutes, then Quick Release.
• Heat Milk & Cut Butter: When Instant Pot has got up to pressure, heat milk over medium low heat on the stove. Once the milk has reached simmer, turn off the heat. Then, cut room temperature unsalted butter into cubes.
• Mash Potatoes: Open the lid carefully. Let the Instant Pot stay in Keep Warm Mode. Transfer the potatoes to a large serving bowl. Discard the water and remove the steamer rack from inner pot. Rinse and dry the inner pot really well with a towel. Place inner pot back in the Instant Pot. If you are using a food mill, layer the food mill on the inner pot and mash the potatoes back into the inner pot. We used a food mill, but if you are using a potato masher, transfer the potatoes back in the inner pot and mash the potatoes.Give the mashed potatoes a few quick stir with a silicone spatula.
• Melt Butter & Add Milk: If it is for special occasions, we strongly recommend using ¾ lb (341g) - 1 lb (454g) unsalted butter. It tasted super amazing. Switch Instant Pot to Slow Cook Less Mode. Add half of the room temperature unsalted butter and melt it into the potatoes by stirring gently with a silicone spatula. Add in remaining unsalted butter and repeat this step.Change Instant Pot to Keep Warm Mode.Pour hot milk on the mashed potatoes and gently stir it in. Allow the potatoes to absorb the milk. Season with Kosher salt and taste to adjust until desired saltiness. We used approx 4 pinches of coarse kosher salt.
• Serve: Serve Instant Pot Mashed Potatoes immediately as a side dish. Enjoy!!*Pro Tip: It can stay in the Keep Warm Mode for roughly an hour. If the butter starts to separate from the mashed potatoes after an hour, gently stir it back together with a silicone spatula.

PRESSURE COOKER MASHED POTATOES

Steps:

• 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 30 minutes.
• 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.
• 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.

INSTANT POT MASHED POTATOES

Steps:

• Set a rack in the bottom of a 6-quart Instant Pot® and add 3 cups water. Stack the potatoes on the rack. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 15 minutes.
• After the pressure-cook cycle is complete, turn off the heat and let the steam release naturally for 20 minutes. After 20 minutes, follow the manufacturer's guide for steam release and allow any residual steam to air out. Being careful of any remaining steam, unlock and remove the lid; transfer the potatoes to a large bowl. Add the half-and-half, butter, sour cream and a large pinch of salt and pepper. Mash with a potato masher until desired texture and smoothness. Season with additional salt and pepper if needed.