Best Mashed Potatoes Pressure Cooker Recipes

PRESSURE COOKER MASHED POTATOES

Pressure Cooker Mashed Potatoes image

After years of adjusting, learning from failures, and sorting through advice from others that turned out to be good or bad, I finally have a great recipe that people flip over. The two biggest tips I've learned in making these is to heat the milk and butter before mashing in, and to use a hand masher as opposed to an electric mixer. Using these methods, I have NEVER had the potatoes come out pasty or soupy, always super-fluffy with just enough body.

Provided by wayl0n

Categories Side Dish Vegetables

Time 55m

Yield 6

Number Of Ingredients 6

Ingredients

3 cups cold water, or as needed
3 ½ pounds russet potatoes, peeled and sliced 3/4 inch thick
¼ cup butter
½ cup whole milk
2 teaspoons kosher salt
½ teaspoon white pepper

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.

Nutrition Facts : Calories 289.6 calories, Carbohydrate 48.9 g, Cholesterol 22.4 mg, Fat 8.5 g, Fiber 3.5 g, Protein 6.4 g, SaturatedFat 5.3 g, Sodium 719.4 mg, Sugar 2.6 g

MASHED POTATOES (PRESSURE COOKER)

Mashed Potatoes (Pressure Cooker) image

This will use either the steamer tray or basket that came with your pressure cooker or any steamer basket or trivet that will keep the potatoes above the water. This process cooks the potatoes with pressure and heat, they cannot get waterlogged or soggy like boiled potatoes. Only takes 6 minutes on high pressure and a natural release. Follow the safety precautions for your model of pressure cooker. I use a 9 liter (9 1/2 quart) stove top cooker with a pressure of 12 psi (80 kPa) so this recipe will work exactly as written with an electric cooker.

Provided by Lee Thayer @LeeNST

Categories Potatoes

Number Of Ingredients 5

Ingredients

2-6 - potatoes, peeled or unpeeled
2 cup(s) water
2 clove(s) garlic, peeled
- butter as needed
- milk as needed

Steps:

Wash and scrub your potatoes for unpeeled, or wash and peel, totally your preference. Quarter the potatoes.
Add the water to your pressure cooker, insert the steamer tray or basket, add the potatoes and garlic to the tray or basket.
Place the lid on and lock, add the weight (the jiggler), turn on the heat to high. when the jiggler starts to move and vent pressure, indication full pressure, start your timer for 6 minutes and reduce the heat to low or medium low to maintain full pressure.
When 6 minutes have passed, turn off the heat and move the pressure cooker to an unused burner to cool and release the pressure naturally, about 10-15 minutes.
When the pressure is fully released, pull off the weight, and open the lid.
Transfer the potatoes and garlic to a medium sized pot (you can use a sturdy mixing bowl but I feel that a pot is much easier to work with) and using a potato masher, mash up the potatoes. Add a splash of milk and 2-4 tablespoons of butter and mash that in.
Serve as side dish.