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 minutesminutes
Cook Time 7 minutesminutes
Pressurizing time 3 minutesminutes
Total Time 20 minutesminutes
Servings 10cups
Author Gina Kleinworth
Ingredients
2poundsrusset potatoes
1cupcold water
⅔cupmilk
1tbspmayonnaise*opt
salt & pepper to tasteapprox 1-2 tsp of each
butter for serving - if desired
Instructions
Place the water in the bottom of the pressure cooker.
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 & then create a small bowl with foil to keep the potatoes from falling through.
Peel & dice the potatoes & place them in the cooker on the rack & make sure the potatoes don't exceed the cut-off line.
Close the lid & lock it on. Set the manual timer to 7 minutes & step back & let it do its thing.
Once it's completed it's time, carefully use the quick release.
Remove lid making sure the steam will rise away from your face and cabinets.
Scoop out the cooked potatoes & place them in a large mixing bowl.
Add milk & mayonnaise if desired along with seasonings & mash with a hand-held potato masher until blended & lumps are removed.
Notes
*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.