Pressure Cooker Mashed Potatoes Recipe

Pressure Cooker Mashed Potatoes

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Who doesn’t love a bowl of fluffy, creamy mashed potatoes, especially when they’re prepared in a pressure cooker, saving you both time and effort? I remember the day I decided to try this Pressure Cooker Mashed Potatoes recipe for our annual family gathering. Let me tell you, it was a hit! My family, who are pretty good judges when it comes to food, couldn’t stop themselves from going for seconds. And you know what they say, the proof is in the pudding—or in this case, the mashed potatoes!

There’s something magical about gathering around the table, sharing stories and laughter, with a hearty bowl of mashed potatoes as part of the spread. Growing up, mashed potatoes were a staple at every holiday meal. While peeling all those potatoes was no small task, the end result was always worth it. I remember my mom teaching me the secrets to getting that perfect creamy consistency – a good masher and just the right amount of creaminess from the butter and sour cream.

This recipe brings all those cherished memories to life with a modern twist using the Instant Pot®. It’s a lifesaver when you’re juggling multiple dishes at once. Just imagine, in less than an hour, you can have a delicious, comforting side dish that feels like a warm hug on a plate. The russet potatoes give it that fluffy texture we all love, and the sour cream adds just a hint of tang that elevates the flavor profile. Plus, who can resist the rich, buttery goodness?

Whether you’re planning a holiday feast or a simple Sunday dinner, these pressure cooker mashed potatoes will quickly become a family favorite. So, why not give it a go and see the smiles it brings to your table? You might just start a new tradition in your home, as I did in mine. And remember, the joy of cooking is in sharing it with those you love, so feel free to invite your family and friends over for a taste test!

How to Make Pressure Cooker Mashed Potatoes

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Ingredients:

  • 5 pounds medium russet potatoes, peeled
  • 1 cup sour cream
  • 1 1/2 cups half-and-half, warmed
  • 2 sticks (1 cup) unsalted butter, softened
  • Kosher salt and freshly ground black pepper

Directions:

  1. Place a steaming rack inside your 6-quart Instant Pot®, and pour in 3 cups of water.
  2. Arrange the peeled russet potatoes on the rack, ensuring they fit snugly.
  3. Secure the lid of the Instant Pot®, set the machine to high pressure, and cook for 15 minutes.
  4. After the time is up, switch off the Instant Pot® and let it naturally release the steam for 20 minutes.
  5. Following the manufacturer’s instructions, release any remaining steam carefully, and remove the lid.
  6. Carefully transfer the hot potatoes to a large bowl.
  7. Add the warmed half-and-half, softened butter, sour cream, and season generously with salt and pepper.
  8. Mash the mixture using a potato masher until it reaches your desired consistency.
  9. Taste and adjust seasoning with more salt and pepper if needed.
  10. Serve alongside your favorite dishes and enjoy!

Don’t Have Sour Cream? Here’s What to Use Instead

If you’re out of sour cream, yogurt makes a great substitute, offering a similar tang. For a dairy-free option, try using coconut cream or a non-dairy sour cream. Additionally, cream cheese can add richness if that’s what you have on hand.

How Long Do These Mashed Potatoes Last?

To keep your mashed potatoes fresh, store them in an airtight container in the refrigerator for up to three days. For longer storage, freeze them in portions and defrost as needed. Reheat gently on the stovetop or microwave, adding a splash of milk or cream to restore their creamy texture.

The Best Accompaniments for Pressure Cooker Mashed Potatoes

These potatoes pair perfectly with roasted meats like turkey or chicken, a rich gravy, or even a hearty vegetable stew. For a complete meal, consider serving them alongside green beans almondine or a fresh garden salad. A robust red wine or crisp cider can also complement the dish beautifully.

Secrets to Perfecting Pressure Cooker Mashed Potatoes

To achieve the ultimate creamy texture, make sure your potatoes are evenly sized for uniform cooking. Warm up the half-and-half before mixing to prevent cooling the potatoes. And remember, over-mashing can lead to a gluey texture, so mash just until smooth.

Adding a Seasonal Spin to Pressure Cooker Mashed Potatoes

In the fall, incorporate roasted garlic or pumpkin puree for a savory twist. During spring, mix in fresh herbs like chives or parsley. In summer, a hint of lemon zest can brighten up the dish. Winter calls for a sprinkle of nutmeg or truffle oil for a decadent touch.

Making Pressure Cooker Mashed Potatoes

FAQs:

Can I use any type of potato for this recipe?

While russet potatoes are recommended for their fluffy texture, you could also try Yukon Golds for a creamier mash. Keep in mind, using waxy potatoes like red potatoes might result in a denser texture, so adjust expectations accordingly.

What if I don’t have an Instant Pot®?

If you don’t have an Instant Pot®, you can still make these mashed potatoes by boiling them on the stove. Just ensure they are thoroughly cooked before mashing. However, the Instant Pot® does save time and effort, making it a convenient tool.

How can I make these mashed potatoes vegan?

For a vegan version, substitute the butter with olive oil or a plant-based spread, and use a non-dairy milk alternative in place of half-and-half. Swap out sour cream with a dairy-free version or simply omit it for a lighter texture.

Can these potatoes be made ahead of time?

Yes, you can prepare these mashed potatoes a day in advance. Store them in the fridge and reheat before serving, adding a little extra milk or cream to restore their creamy consistency. They’re a great make-ahead dish for holiday meals.

How do I prevent my mashed potatoes from becoming gummy?

To avoid gummy mashed potatoes, refrain from over-mashing. Use a potato masher instead of a mixer to gently blend the ingredients. Also, make sure not to overcook the potatoes, and keep an eye on their texture as you mash.

Can I add cheese to these mashed potatoes?

Absolutely! Adding cheese can enhance the flavor. Try mixing in grated cheddar or parmesan for a cheesy twist. Incorporate it while the potatoes are hot so it melts smoothly. Cheese makes for a delicious and indulgent variation.

 

Pressure Cooker Mashed Potatoes Recipe

Pressure Cooker Mashed Potatoes

These creamy and flavorful mashed potatoes made in a pressure cooker are a crowd-pleaser at gatherings, ensuring everyone comes back for more!
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 12 cups

Equipment

  • Instant Pot

Ingredients
  

  • 5 pounds medium russet potatoes peeled
  • 1 cup sour cream
  • 1 1/2 cups half-and-half warmed
  • 2 sticks unsalted butter softened (1 cup total)
  • to taste Kosher salt
  • to taste freshly ground black pepper

Instructions
 

  • Prepare by placing a rack in the bottom of a 6-quart Instant Pot® and adding 3 cups of water. Neatly arrange the peeled potatoes on top of the rack.
  • Secure the lid of the Instant Pot® per manufacturer instructions and set it to pressure cook on high for 15 minutes.
  • After cooking, turn off the heat and allow the steam to release naturally for about 20 minutes. Carefully release any remaining steam and lift off the lid.
  • Move the cooked potatoes to a large mixing bowl. Then, incorporate the warmed half-and-half, butter, sour cream, along with a generous dash of salt and pepper.
  • Mash the ingredients together until you achieve the desired creaminess. Adjust seasoning with additional salt and pepper if needed.
  • These mashed potatoes pair wonderfully with roasted meats or your Thanksgiving feast. Enjoy!
Keyword Potatoes

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