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Pressure Cooker Mashed Potatoes – no prep version!

Pressure Cooker Mashed Potatoes are easy, creamy, and standout above the crowds!

Smooth, creamy Pressure Cooker Mashed Potatoes without all the prep work!  Just throw them in and let the Pressure Cooker work it’s magic!

Scale

Ingredients

Instructions

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve potatoes hot in a large bowl with a couple extra tabs of butter on top.

Notes

Keywords: easy recipe, potato side dish, instant pot potatoes