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!
FIRST POINT
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!
SECOND POINT
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.
LAST THING
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!
Check out this Apple Cranberry Sauce and these Fall Flavored Infused Waters for some extra special Holiday additions!
Tools used for Pressure Cooker Mashed Potatoes
PrintPressure 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 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Pressure cooker
- Cuisine: American
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Keywords: easy recipe, potato side dish, instant pot potatoes
The peels did NOT come off that easy. Well some did but some definitely didn’t. The potatoes were fully cooked and tasted good but the process was messy and I had to deal with hot potatoes instead of peeling cold ones. I would definitely instantpot the potatoes again but not with the peels on.
★★★
What did you do with the potato skins after you mixed them in the bowl?
Ann, I’m not 100% sure what you mean. After they’re cooked, I slide the peels off and toss them. Is that what you mean?
I made these for Easter, sorry I forgot to take a picture. But my family and I love these potatoes! I especially love them because I am a lazy cook! Lol They save so much time and energy, while not compromising at all on taste! Thank you!
★★★★★
Martia, I’m all about making things yummier and easier at the same time, haha! Thank you for reporting back, I’m glad you loved them 🙂
Marci, which Bosch paddles do you use? Cookie, cake, or whip?
Thanks.
Valerie, I actually use the whip, which I know is controversial because some people think it makes their potatoes gummy, but I’ve never had that issue.
Two points: You MIiL is right. Butter and milk are the BEST when it comes to mashed potatoes! And, of course, salt. Get those right and you can have all the rest!
Your problem w/handling the hot potatoes to peel them I can relate to, but I don’t see how latex gloves can help, unless they are the heavy cleaning type gloves. I have that problem when I prepare potatoes for baked potato soup. I am impatient as well, so I burn my hands handling hot potatoes to peel them. So nice when circumstances force me to allow them to cool and it goes so smoothly!
Thanks for the recipe!
Kay, Mothers and Mother in Laws are always right :). You’re right the latex gloves don’t get rid of all the heat by any means, but they make it just a bit more tolerable than bare hands. I can totally relate to you on impatient cooking!
Hi Marci! Oh my goodness, your blog is amazing! Thanks for the delicious recipe! We are up to our eyes in leftover Christmas ham so it was great to have a quick way to turn the leftover it into a dinner. Thanks for sharing! Congrats on the cookbook!!!
Thanks Barbie! I love seeing familiar faces around here 🙂
Hi! I just recently got a Instant Pot. I love it. I’m looking at you mashed potatoes. They sound good. I wanted to share with you what my husbands grandmother taught. You add about a tablespoon of Kraft Mayo. I was like ewwww…. She said no try it. I have made them that way ever since. It adds that little something. Try it and see if you like it. 🙂
Tonia, Haha! I admit, I said Ewww, but I’m totally gonna try it the next time 🙂
When I boil potatoes for mashed potatoes, I add diced onion to the water. Would that work with this pressure cooker method?
Rita, I like to cook my potatoes out of the water, but I think if you had an onion inside of the pot with the potatoes, you would still get the flavor from it. Are you leaving the onions in with the potatoes when you mash them, or picking them out?
I am so excited to try this. I love mashed potatoes but it’s the peeling them that is the hassle. Although I do everything else the same I am a potato snob & it’s only red potatoes for me.
Lynne, I’m a red potato fan too. And Yukon’s :). As long as I don’t have to peel them, I’ll eat them all!
Hi Marci, Can you make these ahead of time, so for instance earlier in the day or day before, so you don’t have to mess with them while getting the Thanksgiving turkey etc ready for the table?
Thanks.
Marilyn, You can make them 2-3 hours ahead of time and then leave them on the warm setting with the lid on. You may need to whip in a little more milk right before serving, but they are still amazing after 3 hours on warm. I personally don’t love what the fridge does to mashed potatoes, so I’d go with prepping them a few hours ahead of time instead.