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–+ servings

Pressure Cooker Mashed Potatoes

5 from 4 votes
An easy way to cook mashed potatoes, in just minutes in your pressure cooker. Slow cooker instructions also included in notes.
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings10 servings
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Equipment

Ingredients

  • 5 lbs russet potatoes
  • 1 ½ cups water
  • ½ cup 1 stick butter
  • ½-1 cup whipping cream
  • ½ cup sour cream optional
  • kosher salt and black pepper
  • chives if desired

Instructions

  • Cut each potato in half across equator. Place rack (if you have one) in an electric pressure cooker and place potatoes on top. Do not exceed the "max fill" line (in my pot, 5lbs potatoes fit perfectly). Add water.
  • Secure lid on pot according to directions and cook on high pressure for 12 minutes. When finished, quick release steam and open pot.
  • Heat butter in microwave until melted. Stir in ½ cup cream (this helps warm the cream).
  • Potatoes will be hot, but use a paper towel to grab them and squeeze the potato out of the skin and into a bowl. Using an electric mixer, stand mixer, or hand-masher, whip up potatoes and add butter and cream. Add either additional ½ cup cream, or sour cream, a little at a time until desired consistency is reached. Add 1-2 teaspoons kosher salt (to taste!) and several generous cracks of black pepper.
  • Place potatoes in bowl and garnish with chives, and a little extra melted butter, if desired.

Notes

  • Slow Cooker Instructions: Spray slow cooker with cooking spray and place whole potatoes inside. Cook on high for about 3 hours. Either slip peels off of russets (or scoop out flesh with a spoon), or smash other varieties with the skins still on. Easy peasy!
  • Store cooled leftover mashed potatoes in an airtight container in the refrigerator and consume within 3-4 days for best results.
  • If you have lots of leftovers, feel free to freeze them in individual portions for an easy side for busy nights or a quick lunch.
  • Make sure your butter and cream aren't cold. Warm liquids will produce the best finished product!
  • Do you know how to make gravy to go with your potatoes?  It’s SO easy!  You can even make it ahead of time and freeze it for Thanksgiving.  Check out my gravy tutorial right here!
  • Rescue runny potatoes by sprinkling in a little corn starch, potato starch, tapioca starch, or some instant potato flakes. 
 

Nutrition

Calories: 324kcal, Carbohydrates: 42g, Protein: 6g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 45mg, Sodium: 93mg, Potassium: 974mg, Fiber: 3g, Sugar: 2g, Vitamin A: 532IU, Vitamin C: 13mg, Calcium: 53mg, Iron: 2mg
Course: Side Dishes
Cuisine: American
Keyword: Pressure Cooker Mashed Potatoes, Slow Cooker Mashed Potatoes
Calories: 324kcal
Author: Sara Wells
Cost: $5
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