Mashed Potatoes
By :Amy Jacky
Print Recipe
10 minutes to prep this super easy pressure cooker mashed potatoes. Butter garlic smashed potatoes sprinkled with cheese and pepper, so fluffy and creamy. Don't save it for just thanksgiving!
Votes: 14
Rating: 4.43
Rate this recipe!
Course Side Dish
Cuisine American
Difficulty Easy
Browse Category Kid-Friendly, Side Dishes
Cooking Technique Pressure Cook
Main Ingredient Butter, Milk, Potatoes
Prep Time 10 minutes
Cook Time 15 minutes
Servings
2-4 servings
Ingredients
  • 4 russet potatoes peeled and quartered, alternative: 6 Yukon gold potatoes
  • 1 cup Water
  • 1/3 cup milk
  • 2 tablespoons butter unsalted
  • 2 cloves garlic minced
  • 2 tablespoons Parmesan cheese grated
  • kosher salt to taste
  • pepper to taste
Course Side Dish
Cuisine American
Difficulty Easy
Browse Category Kid-Friendly, Side Dishes
Cooking Technique Pressure Cook
Main Ingredient Butter, Milk, Potatoes
Prep Time 10 minutes
Cook Time 15 minutes
Servings
2-4 servings
Ingredients
  • 4 russet potatoes peeled and quartered, alternative: 6 Yukon gold potatoes
  • 1 cup Water
  • 1/3 cup milk
  • 2 tablespoons butter unsalted
  • 2 cloves garlic minced
  • 2 tablespoons Parmesan cheese grated
  • kosher salt to taste
  • pepper to taste
Votes: 14
Rating: 4.43
Rate this recipe!
Instructions
  1. Fill the pressure cooker with 1 cup of water. Place the steamer trivet in the pot and add quartered potatoes in the steamer trivet.
  2. Close the lid. Cook on Manual at high pressure for 8 minutes, then quick release.
  3. While the potatoes are cooking, heat a small sauce pan over medium heat. Melt the butter and add the garlic. Add a pinch of kosher salt.
  4. Sauté the garlic for 1 to 2 minutes until fragrant and golden in color. Add the milk and deglaze the pan. Remove mixture from heat when it is hot.
  5. Remove the lid. Mash the cooked potatoes in a medium mixing bowl with a potato masher. Don't mash the potatoes too aggressively, as that will make the mashed potatoes gluey and unappetizing. So be careful if you're using a food processor to mash the potatoes. Add half of the garlic butter mixture to the bowl. Continue to mash, stir, and add the mixture until desired consistency. Add Parmesan cheese.
  6. Taste and season with salt and pepper. Serve warm and enjoy!!
  7. You may use unpeeled potatoes if you prefer. If you want fluffy mashed potatoes, use starchy potatoes like Russets or Yukon Golds. Don't substitute it with other types of potatoes.
Recipe Notes

 

10 replies
  1. jrecker
    jrecker says:

    Made this over the weekend turned out great. Added more garlic, butter, and added parsley. I used red potatoes and left the skin on.

  2. Jessica30
    Jessica30 says:

    Super easy recipe! Worked perfect. I used my kitchen aid to mix after, but could have hand mixed them easily. No mess!

  3. AshdaStampede
    AshdaStampede says:

    8 minutes is not nearly enough time to make the potatoes soft. Or potato size is too high variable for “quarter” to be a useful descriptor for quantity. I’ll just boil my potatoes next time.

  4. Tcarp8
    Tcarp8 says:

    I just made this using about 8 skin-on Yukon Golds. Cooked for 12 minutes. Potatoes were easy to mash and tasted great.

  5. DariusKristenNabers
    DariusKristenNabers says:

    Really good basic mashed potato’s recipe. I like to add a little more butter and garlic for flavor before serving.

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *