Pressure cooker mashed potatoes are the ultimate shortcut to your favorite side dish! This recipe is your answer for mashed potatoes in a hurry. It can be made in an Instant Pot, Ninja Foodi, or any other electric pressure cooker. These easy potatoes can be whipped up and served in less than 30 minutes.
Why I Love This Recipe
- Time efficiency: Using a pressure cooker will save you so much time compared to traditional stovetop cooking methods.
- Less cleanup: Since everything is made in one pot, you’ll have much less cleanup at the end of the night. Plus, a pressure cooker makes everything much more hands-off!
- Consistent results: Pressure cooking is the secret key to consistent, fail-proof mashed potatoes. If you follow this recipe, you’ll achieve the same velvety texture every time.
- Packed with flavor: Pressure cooking mashed potatoes helps to retain and intensify the natural flavors of the potatoes.
Creamy Pressure Cooker Mashed Potatoes
Mashed potatoes are one of the most popular side dishes during the holiday season, and for good reason! This classic dish goes with just about anything, especially when paired with some homemade gravy!
The only downside is that they can be quite a pain to make and require a fair amount of hands-on time. Enter the pressure cooker. If you haven’t tried making potatoes in a pressure cooker, you need to add this to your dinner menu tonight!
In about 25 minutes, you’ll have soft, creamy, and buttery mashed potatoes in the pressure cooker to complement all your favorite main dishes. And since you only need one pot, that means more space in the kitchen to make other side dishes and mains!
Best Pressure Cooker for Mashed Potatoes
I am a huge fan of my pressure cooker! I’ve used two brands of multi-cookers, but my Ninja Foodi multi-cooker stands out as the best.
Multi-cookers like this are incredibly versatile and can take on tasks like pressure cooking, slow cooking, broiling, baking, and even dehydrating. So, if you’re working with limited counter space and want a single device that delivers on multiple fronts, this is a must-have for your kitchen arsenal!
My favorite part about the Ninja Foodi multi-cooker is that it delivers consistent and reliable results, ensuring your dishes come out perfect every time. It’s unbelievably easy to use and makes cooking more approachable for both kitchen novices and seasoned chefs alike.
Ingredients For Pressure Cooker Mashed Potatoes
See the full list of ingredients in the recipe card below.
- Russet potatoes: These offer a mild, earthy flavor and a high starch content, resulting in light and fluffy mashed potatoes. If you don’t have russet potatoes, the next best substitutions include Yukon Gold or Idaho potatoes.
- Water: Used to create steam in the pressure cooker. Don’t forget the water!
- Kosher salt: Enhances the natural flavors of the potatoes. Sea salt or table salt can be used as well, but adjust the quantity as needed.
- Stick butter: Adds a creamy, rich flavor and improves the texture of these pressure cooker mashed potatoes. For a dairy-free option, try margarine or plant-based butter.
- Milk: Provides a silky, creamy consistency to the mashed potatoes. Use any type of milk that you prefer or have on hand.
- Sour cream: This is key to giving a tangy richness to the potatoes! You can also use plain Greek yogurt if you’re looking for a similar texture with a slightly lighter consistency.
- Cracked black pepper: Adds a mild spicy kick and depth of flavor. White pepper can be used as a substitute for a less pronounced pepper flavor.
How To Make Pressure Cooker Mashed Potatoes
Step 1: Prepare The Potatoes
Start off by peeling the russet potatoes. Once they’re peeled, cut them into quarters to help them fit into the pressure cooker and reduce the cooking time.
Step 2: Cook The Potatoes
Place the potato pieces into your pressure cooker. Add water and a generous pinch of salt (potatoes can handle a lot of salt, so don’t be shy).
Place the lid on your pressure cooker. Set it to high pressure and let it cook for 12 minutes. Remember to turn the valve to ‘seal’ before starting!
Step 3: Release The Pressure
Once the 12 minutes are up, do a quick release by carefully opening the valve. Just be careful of your bare skin near the valve to prevent any unwanted steam burns.
Step 4: Mash The Potatoes
Take out all the water from the pressure cooker. Use a masher or ricer to mash the potato chunks until they’re fairly smooth (there will still be some small chunks at this point).
Step 5: Final Touches
Add the butter and give it a good mix until melted. Then, mix in the sour cream, milk, and pepper until your pressure cooker mashed potatoes are light and fluffy.
What To Serve With Mashed Potatoes
Pressure cooker mashed potatoes are the ultimate side dish for some of my most popular mains like these:
- Pot roast
- Oven-roasted chicken
- Spiral ham
- Boneless prime rib
- Crockpot turkey breast
- Thanksgiving turkey
Tips For Instant Pot Mashed Potatoes
- Use the right potato: Anything other than russet potatoes will yield less-than-creamy results and a waxy texture. If they’re available, use russets!
- Do not over-mix the potatoes: Over-mixing will result in a glue-like texture, and unfortunately, there is no fixing gluey mashed potatoes.
- Don’t use a mixer: It’s tempting to use a mixer to get the job done faster! However, you should use a potato masher or potato ricer for the creamiest results.
- Release steam quickly: When using the Instant Pot, do a quick release of the steam after cooking. This prevents the potatoes from overcooking and reduces the prep time.
- Keep them dry: After draining the potatoes, return them to the pot and let them sit for a few minutes. This extra step allows any remaining moisture to evaporate, preventing watery pressure cooker mashed potatoes.
- Warm your dairy: Before adding milk to your potatoes, give it a quick warm-up. Adding cold dairy can cool down your potatoes and affect the final texture. Room temperature or slightly warmed milk blends seamlessly and helps keep everything nice and hot.
Mashed Potato Variations
- Parmesan and garlic: Add a few cloves of garlic, parmesan cheese, and parsley.
- Loaded mashed potatoes: Add cheddar cheese, bacon bits, and chives.
- Cheesy potatoes: Add cheddar cheese for extra cheesiness.
- Ranch and bacon: Season the potatoes with ranch powder and crumbled bacon.
- Onion cream: For a sophisticated twist, fold in caramelized onions and a splash of heavy cream. The sweetness of the onions combined with the rich cream will elevate your mashed potatoes to a whole new level.
Storage & Reheating
If you find yourself lucky enough to have leftover pressure cooker mashed potatoes, follow these simple storage and reheating tips:
- Fridge: Store the potatoes in an airtight container in the fridge and they’ll stay fresh for about 3 to 4 days.
- Freezer: For longer storage, pack the leftovers in a freezer-safe container or a zip-top bag, squeezing out excess air. Label with the date, and they should keep for up to 2-3 months. When you’re ready to enjoy them again, let them thaw in the fridge overnight.
- Reheating: Pop the potatoes in the microwave, covering them with a microwave-safe lid or plastic wrap. Heat on high for a couple of minutes, stirring halfway. Alternatively, reheat them in a skillet over medium-low. To warm them in the oven, place them in a casserole dish, covered with foil for 30-40 minutes at 375F.
If you’re feeling a little adventurous, here are a few ways to use up leftover mashed potatoes.
Frequently Asked Questions
How long does it take to pressure-cook potatoes?
It doesn’t take long to pressure-cook the potatoes – only about 12 minutes. However, it does take about 5-10 minutes for the unit to come to pressure. After the unit comes to pressure, you will see the cooking time begin to count down.
How do you keep mashed potatoes warm?
Pressure cooker mashed potatoes can be made ahead of time and kept warm for a few hours.
To keep the potatoes warm in a Crockpot, prepare the mashed potatoes in the pressure cooker according to the directions. Then, transfer the potatoes to the slow cooker on low. Stir the potatoes every hour or so along with a splash of milk (about ⅓ cup) to keep the potatoes from drying out. Don’t keep the potatoes in the slow cooker for more than 3-4 hours.
A slow cooker liner is a great option to prevent the potatoes from sticking to the side of the Crockpot.
Another option is to keep them in the pressure cooker. Most pressure cookers automatically switch to the “ keep warm” setting when cooking time is finished. With this method, prepare the potatoes according to the recipe, then keep them in the pressure cooker unit until you are ready to serve.
How do you prepare mashed potatoes ahead of time?
If you are preparing food for Thanksgiving, Christmas, or another large family gathering, prepare these mashed potatoes in the pressure cooker ahead of time!
To make the potatoes in advance, prepare the potatoes up to 2 days before serving and store them in an airtight container in the refrigerator. Reheat them by adding them to a slow cooker on low. It may be necessary to add a splash of milk and butter to smooth them out.
Prepare the potatoes up to two days before cooking: Peel and quarter the potatoes, then store in a large bowl or pot, covered in water. Leave them in water for no longer than 24 hours to avoid water-logging the potatoes.
How many potatoes do you use per person for mashed potatoes?
Plan on about ½-pound of potatoes per person. Typically, counting 1 potato per person will give you plenty of mashed potatoes – plus leftovers!
What type of potatoes are best for mashed potatoes?
Russet potatoes are the best for mashing. Other potatoes can result in a waxy, gluey texture. Yukon gold potatoes are also a popular choice for mashing. Red potatoes or new potatoes are great for “smashing” with garlicky-herbed seasoning.
More Potato Recipes
If you enjoyed these pressure cooker mashed potatoes, check out some more potato-forward recipes like these:
- Air Fryer Potatoes
- Crispy Baked Potatoes
- Oven-Baked Sweet Potatoes
- Twice Baked Sweet Potatoes
- Smashed Red Potatoes
Easy Pressure Cooker Mashed Potatoes
- 3 pounds russet potatoes (peeled and quartered)
- 2 cups water
- ½ cup 1 stick butter (plus more for serving)
- ½ cup milk
- ½ cup sour cream
- Salt and Pepper to taste
- Peel and quarter potatoes.
- Add potatoes, water, and a generous pinch of salt to an instant pot.
- Place lid on the pressure cooker and set to high pressure for 12 minutes. Make sure the valve is turned to seal.
- When cooking time is finished, turn the valve to quick release to release the remaining pressure.
- Drain the water. Return potatoes to the pressure cooker.
- Mash the potatoes with a masher or ricer just until smooth.
- Add butter and gently stir until well incorporated.
- Add sour cream, milk, and pepper. Stir to combine.
- Serve with additional butter if desired.