Pressure Cooker Mashed Potatoes

Pressure Cooker Mashed Potatoes are the perfect comfort food, side dish recipe. Using an Instant Pot, multi-cooker or pressure cooker these are quick & easy in just 25 minutes.

Course Side Dish

Cuisine American

Keyword instant pot, potatoes, pressure cooker

Prep Time 10

Cook Time 7

Pressurizing time 3

Total Time 20

Servings cups

Calories 91kcal

Author Gina Kleinworth

Equipment

Instant Pot or Electric Pressure Cooker

Ingredients

2 pounds russet potatoes
1 cup cold water
⅔ cup milk
1 tbsp mayonnaise *opt

salt & pepper to taste - approx 1-2 tsp of each

butter for serving - if desired

US Customary - Metric

Instructions

Pour the water in the bottom of the pressure cooker insert.
Add the trivet or vegetable steamer to the bottom of the pot (if you don't have one, use the rack that was included with your cooker and then create a small bowl with foil to keep the potatoes from falling through.
Peel and dice the potatoes. Add them to the cooker on the rack and make sure the potatoes don't exceed the cut-off line.
Close the lid and lock it on. Make sure the valve is closed. Set the manual timer to 7 minutes and step back and let it do its thing.
Once completed, carefully use the quick release.
Remove lid making sure the steam will rise away from your face and cabinets.
Scoop out the cooked potatoes and place them in a large mixing bowl.
Add milk and mayonnaise if desired along with seasonings. Mash with a hand-held potato masher until blended and lumps are removed.

Notes

Reader tip - I was told by someone living in the Boise area that they had better luck with doing an 8-minute cook time and then a quick release. They felt that the additional minute of cooking made the potatoes easier to mash. This might work well for you if you also live at/or around the 2700-foot level. Unclear if this is a result of elevation or that the potatoes in Boise are super fresh and need just a bit more cooking time than those that may have been harvested and have been sitting for longer.

*This recipe was created using the 6-quart instant pot. If you are using a different size pot or a different pressure cooker brand entirely, cooking times may be off by a couple of minutes.

**Live at High Altitude - Because water boils at a lower temperature at high altitudes, and pressure cooking requires water to boil in order to work, some foods may need a little more cooking time. When pressure cooking at high altitudes you want to make sure to add 5 percent to your cook time for every 1,000 feet above 2,000 feet elevation. For example, when we lived at 4,000+ feet I would add 10 percent to my cook time. For a recipe that called for 20-minutes of cooking time, I would then cook for 22 minutes. When pressure cooking, 1-2 minutes can make all the difference in a recipe, unlike when cooking by traditional methods.

Nutrition