Pressure Cooker Mashed Potatoes

Pressure Cooker Mashed Potatoes

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wayl0n 0

"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."
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55 m servings 290 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 290 kcal
  • 14%
  • Fat:
  • 8.5 g
  • 13%
  • Carbs:
  • 48.9g
  • 16%
  • Protein:
  • 6.4 g
  • 13%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 719 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.


  • Cook's Note:
  • These potatoes are great as is, but are absolutely wonderful with some of these alterations. Try mixing in a bit of prepared horseradish or chopped green onions. Or substitute cream cheese for some of the milk. I also like using a mixture of 1/2 cup sour cream, 1 tablespoon lemon juice, and 1 teaspoon dill (mixed 30 minutes beforehand for flavors to mingle) in place of the milk.


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Makes perfect mashed potatoes. I have a cuisinart electric pressure cooker and it only takes 5 minutes on high pressure to get the potatoes soft. I used half the salt, a little more cream, and n...

These are very good potatoes although the secret is in the mashing and not the cooking. I am concerned that the potatoes could easily be over cooked, as you can't check them in the pressure coo...

Works like a charm. I used purple potatoes. They were quite small so I cooked them whole (all about the same size), peeled then mashed. It is indeed technique and method more than ingredients...

I made this tonight with red skinned potatoes and they were AWESOME! I didn't add the milk just the butter and only used 2lb sliced but they were great. Only took 5 minutes and done!

I am not sure if my pressure cooker is different but 30 minutes would cook 3/4" sliced potatoes into oblivion in my cooker... 15 minutes would be more than long enough... I normally quarter my p...

So easy! I did add 5 large cloves of garlic when I added the milk and butter.

This recipe is great but I can't imagine what 30 minutes of cooking time would do. That is crazy! I just made this ith a stove top pressure cooker, . I set the timer for 5 minutes when the st...

These worked beautifully! Fluffy buttery, and delicious! I can see adding in some other things to take it to another level, but for mashed potatoes; as is AWESOME! I love them!

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