Are you looking for a quick, easy, and tasty side dish? Then these creamy mashed potatoes made in a pressure cooker or Instant Pot are the answer. The prep time is about 4 minutes and they cook up in 8 minutes.
THE POTATOES
Choose higher starch potatoes (like Russets or Yukon golds) for the fluffiest, smoothest, and most flavor-packed mash. I switch between Russets and Yukon Gold. The skin of the potato is high in fiber but I don’t like it in my mashed potatoes. Feel free to leave it if you don’t mind it. Just be sure regardless of what type of potato you use you wash them thoroughly. I like to use a veggie brush.
Instead of chopping the potatoes into cubes, you can save time by slicing the potatoes. Cubes, chunks, or slices it doesn’t really matter. The key is to keep the slices uniform so that the potatoes cook evenly
WATER
You want to add enough water to the pot so that the potatoes are covered. The water will be drained off but you still want to salt the water with about 1tsp of sea salt.
SETTINGS FOR INSTANT POT OR ELECTRIC PRESSURE COOKER
Set the pressure cooker on high or manual pressure for Instant Pot and set the time for 8 minutes. When the timer goes off turn the pot off and use the quick-release method.
HEAT THE MILK OR BROTH AND BUTTER
Heat the milk and butter slightly in a small saucepan or microwave. Heating the milk and butter helps maintain the heat in the potatoes. When I’m only making this for Scott and myself I replace the milk with vegetable broth.
MAKING THE MASHED POTATOES
Drain the potatoes and return them to the pot. Add in the milk or broth and butter mixture. Season with salt, pepper, and parsley if desired. I use a masher to mash the potatoes but you can use a ricer or stick depending on the texture you prefer.
These mashed potatoes are one of my go-to recipes when I don’t have a lot of time. You can Find more great recipes.
