Pressure Cooker Mashed Potatoes Recipes

PRESSURE COOKER MASHED POTATOES

Steps:

• Pressure Cook Potatoes: Fill the pressure cooker with 1 cup (250ml) of cold water. Place the steamer basket in the pot, then add quartered potatoes in the steamer basket. Close the lid, then turn Venting Knob to Sealing Position. Pressure cook in High Pressure for 8 minutes + Quick Release.
• Make Butter Garlic Mixture: While the potatoes are cooking, heat a small sauce pan over medium heat. Melt the butter and add the garlic. Add a pinch of kosher salt. Sauté the garlic for 1 to 2 minutes until fragrant and golden in color. Add the milk and deglaze the pan. Remove mixture from heat when it is hot.
• Mash Potatoes & Serve: Open the lid carefully. Mash the pressure cooked potatoes in a medium mixing bowl with a potato masher. Add half of the garlic butter mixture to the bowl. Continue to mash, stir, and add the mixture until desired consistency. Add Parmesan cheese. Taste and season with salt and pepper.Serve warm and enjoy~

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.

SIMPLE GARLIC MASHED POTATOES - 4-QT. PRESSURE COOKER

Steps:

• Place a trivet in the bottom of a 4-quart or larger pressure cooker. Add water and potatoes.
• Secure lid and over high heat reach high pressure. Adjust heat to stabilize pressure. Time from moment high pressure has been reached, cooking for 8-10 minutes. (Check at 8 minutes; if not done, recover and bring up to pressure for additional time.).
• Remove from heat and allow pressure to drop naturally, per your p.c. manual.
• Drain potatoes into a colander and let stand for a minute to dry excess moisture.
• Put potatoes through a potato ricer, food mill, or mash with a potato masher and transfer to a warmed serving dish.
• Add warmed milk, 1/4 cup at a time, while beating, until the potatoes are creamy.
• Add garlic and butter and beat until blended.
• Season with salt and pepper to taste.

INSTANT POT MASHED POTATOES WITH SOUR CREAM AND CHIVES

Steps:

• Put 1 cup of warm water and the 1 tablespoon salt in the pressure cooker and stir until the salt dissolves. Insert the steamer basket and place the potatoes in the basket.
• Cover, and cook on high pressure for 8 minutes. Release the pressure manually.
• Transfer the potatoes to a bowl. Add the butter, sour cream, remaining 1 teaspoon salt, and the pepper and use a potato masher or fork to mash everything together. Add the chives and mix well. Adjust the seasoning to taste, if necessary. Sprinkle with the Parmesan cheese just before serving.

PRESSURE COOKER LOADED SMASHED POTATOES

Steps:

• 1. Place chunked potatoes, water, and salt into pressure cooker.
• 2. Set electric pressure cooker to 15 psi, and set the timer for 8 minutes.
• 3. Once the timer rings, release the pressure using the "quick release" method for your cooker.
• 4. Drain the potatoes and transfer to a large pot. Heat the pot on medium heat and stir to dry the potatoes.
• 5. Add the half-and-half and butter to the potatoes. Mash with a potato masher to the desired consistency - I like mine a little chunky.
• 6. Stir in the cheese and bacon bits, and stir until incorporated.
• 7. ENJOY!