Name: Pressure Cooker Mashed Potatoes
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Yield: 6
Ingredients: 3 cups cold water, or as needed; 3.5 pounds russet potatoes, peeled and sliced 3/4 inch thick; 0.25 cup butter; 0.5 cup whole milk; 2 teaspoons kosher salt; 0.5 teaspoon white pepper

Cook Time: 15 minutes

Ingredients

3 cups cold water, or as needed
3 pounds russet potatoes, peeled and sliced -inch thick
cup butter
cup whole milk
2 teaspoons kosher salt
teaspoon white pepper

Directions

Step 1: Bring water to a boil in a pressure cooker over high heat.

Step 2: Once the water is boiling, add the potatoes to the cooker.

Step 3: Seal the lid and bring the cooker up to high pressure.

Step 4: Reduce heat to low, maintaining high pressure, and cook for 15 to 30 minutes.

Step 5: Use the quick-release method to lower the pressure.

Step 6: Drain the potatoes and return them to the pressure cooker.

Step 7: Add butter and milk to the potatoes. Cover the pressure cooker and let it sit for 5 minutes, allowing the heat from the potatoes to melt the butter and warm the milk.

Step 8: Remove the lid, season with kosher salt and white pepper, and mash the potatoes using a hand masher until most lumps are gone.

Step 9: Transfer the mashed potatoes to a bowl and serve hot.

Cook's Note

These mashed potatoes are delicious as they are, but they are also perfect with some variations. Try adding prepared horseradish or chopped green onions for extra flavor, or substitute cream cheese for some of the milk. Another great option is to mix cup of sour cream, 1 tablespoon of lemon juice, and 1 teaspoon of dill (combine these 30 minutes before serving to allow the flavors to meld) in place of the milk.

Nutrition Facts

Per Serving (1 of 6 servings):

Calories: 290
Total Fat: 9g (11% DV)
Saturated Fat: 5g (27% DV)
Cholesterol: 22mg (7% DV)
Sodium: 719mg (31% DV)
Total Carbohydrates: 49g (18% DV)
Dietary Fiber: 4g (13% DV)
Total Sugars: 3g
Protein: 6g (13% DV)
Vitamin C: 15mg (17% DV)
Calcium: 64mg (5% DV)
Iron: 2mg (13% DV)
Potassium: 1136mg (24% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Comments

Nathan Roberts

10/03/2025 10:42:53 AM

Here is the revised review: "The recipe has a great flavor profile, but the suggested cook time is way off-base. I used an electric pressure cooker (slightly slower than the stove-top version in the recipe), and even with 3/4” potatoes, it only took 8-10 minutes at most. Boiling them on the stovetop wouldn't even take 30 minutes! I adjusted by adding more milk to my taste, and loved the idea of incorporating horseradish as suggested by the recipe creator. Hand-mashing the potatoes, as directed, is definitely the way to go to avoid a gummy texture compared to using a mixer."

Kelly Jackson

10/04/2025 07:20:04 AM

I have been pressure cooking for more than 50 years, and typically I cook potatoes for about 10-15 minutes at most. 30 minutes seems excessive. I agree that adding warm milk and butter is key as it truly enhances the flavor. It seems like those who use a hand mixer aim for a smoother consistency, while I personally prefer using a potato masher for a chunkier texture. It all comes down to personal preference.

Donna Wilson

10/03/2025 05:13:15 AM

I prepared these in my Instant Pot in a bit of a hurry. I heated the water to a simmer, not a full boil, before adding the potatoes and cooked them at high pressure for 4 minutes. Due to some water leaking out during the quick release, I ended up doing a 10-minute natural release instead. After waiting for about 10 minutes, I released the remaining pressure. The result was wonderfully fluffy potatoes! Thank you for the excellent recipe! :)

Brenda Nguyen

10/03/2025 10:32:53 PM

I am not sure if my pressure cooker is unique, but in my experience, cooking 3/4" thick sliced potatoes for 30 minutes would turn them into mush. Actually, just 15 minutes is more than sufficient. I usually cut my potatoes into quarters and they are perfectly cooked in less than 10 minutes. It could be due to my high altitude location that affects the cooking time slightly!

Jeffrey White

10/04/2025 07:34:41 AM

I followed the recipe exactly as written and it turned out delicious! I adore potatoes in all forms, but mashed potatoes are my absolute favorite. This recipe is fantastic and so simple to make.

Diane Collins

10/05/2025 04:40:29 AM

I'm not sure if my pressure cooker is unique, but cooking 3/4" sliced potatoes for 30 minutes would turn them to mush in my cooker. 15 minutes is plenty of time for them to cook through. I usually quarter my potatoes and they are ready in less than 10 minutes. Being at a high altitude may also play a role in the cooking time!