I’m keeping my Pressure Cooker Mashed Potatoes (AKA Instant Pot) basic and to die for, using the easiest method I know to get those potatoes cooked to perfection with zero prep work! I like to call it the “Dump and Walk” method, and you will love it!
My first Thanksgiving recipe! And it’s mashed potatoes! The most obvious choice I know. I believe I’ve seen 6 posts over the past week about “The Best Pressure Cooker/Instant Pot Mashed Potatoes”.
But I couldn’t help myself because first of all, these are my mother in law’s mashed potatoes and quite honestly the only mashed potatoes I even bother eating anymore.
And second, my method differs from what I’ve read out in the blogosphere lately, so I’d love to share it!
My mother-in-law’s mashed potatoes really are THE BEST! They are incredibly creamy and luscious and stick to the basics of good ol’ milk, butter, and salt, AKA the best flavor combo known to man. I very literally never make or order mashed potatoes, but when it’s Sunday dinner at “Grandma Mo’s” house, I’ll happily eat 3 servings of them for my dinner.
This indulgent mashed potato recipe will make a statement even when surrounded by all the other Thanksgiving/Christmas/Sunday Dinner dishes. I can promise you that!
I have ZERO patience for peeling and cubing potatoes, so my potatoes get a quick scrub and then I dump them all into the pressure cooker, peels and all, to let the magic happen. The wonderfully moist environment is the best possible scenario for potatoes without making them waterlogged and tasteless. The cook time is longer than if they were peeled and cubed, of course, but once they are cooked, those peels basically fall off on their own.
If you’re an impatient soul like I am, pulling the peels off can be a hot job. I always have latex gloves in my kitchen for just such tasks. They provide just enough protection that I can get the job done quick and easy without burning my fingers.
There are many different ways to mash potatoes. I’m a fan of both a ricer and a good ol’ potato masher. But when I want them SUUUUPER creamy, my 2nd favorite appliance, the Bosch, comes out to play. I know, I know, people say that makes them gummy, but I have yet to have that happen, even with some pretty serious whipping, so my beloved Bosch it is! You can use any stand mixer or a big bowl and a hand mixer.
For a healthier, everyday kind of version, check out our book Master the Electric Pressure Cooker for a Buttermilk and Chives version, as well as a recipe on how to turn your mashed potatoes into Duchess Potatoes (SO GOOD!).
Or for a healthier, “cheesy” version, I decrease the butter to 2-3 tablespoons, then top my individual serving with a tab of butter, a pinch of Maldon Flaky Sea Salt, and a sprinkle of Nutritional Yeast. Yum Yum, gimme some.
More Thanksgiving goodies to come!
Enjoy your hassle free, classic Pressure Cooker Mashed Potatoes!
Tools used for Pressure Cooker Mashed Potatoes
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Pressure Cooker Mashed Potatoes – no prep version!
Smooth, creamy Pressure Cooker Mashed Potatoes without all the prep work! Just throw them in and let the Pressure Cooker work it’s magic!
- Prep Time: 5 minutes
- Cook Time: 25-30 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings
- 3-4 pounds russet potatoes (Yukon are also really good)
- 6 tablespoons of salted butter
- 2 cups milk (higher the fat, richer the potatoes)
- 2 teaspoons salt
- Add 1 cup of water to the pressure cooker pot and place trivet or a steamer basket inside. Stack whole potatoes inside, making sure that none of them are sitting inside the water. Secure the lid and turn pressure release knob to a sealed position. Cook at high pressure for 25 – 30 minutes (25 for medium potatoes, 30 for large).
- When cooking is complete, use a quick release (could also use a natural release). Poke the potatoes with a fork. It should slide through the potato very easily and the skins should pull easily away.
- Remove potatoes from the pot and allow them to cool a bit, so you can handle them (or wear latex gloves and start pulling the skin off right away, which is what I do). While they cool, warm milk in the microwave for 1-2 minutes until hot and cut butter into 6 slices.
- Peel the skin away from the potatoes (using your hands or a knife) and place them in the bowl of a mixer with a whisk attachment (like a Bosch or KitchenAid). Alternatively, place the potatoes in a large bowl and use a hand mixer.
- Mix at medium speed just until smooth, being careful not to over mix (to prevent the potatoes from becoming gummy). Add 1 cup of hot milk, salt, and butter and mix to combine, adding more milk if potatoes are too dry. Taste and add more salt if needed.
- Serve potatoes hot in a large bowl with a couple extra tabs of butter on top.
- For a healthy, “cheesy” version, decrease butter to 3 tablespoons and mix in 1/2 cup of nutritional yeast. I like to add a sprinkle of nutritional yeast and flaky sea salt over a puddle of melted butter, yum!
- If you don’t own a stand or hand mixer, use a ricer or potato masher to get those potatoes smooth creamy.
All images and text © Marci Buttars / TIDBITS