Preparing pressure cooker mashed potatoes is very easy and in just over 10 minutes you’ll have a creamy, flavorful mashed potato, perfect to serve as a quick side dish with your meat or fish main courses.
The advantage of making mashed potatoes in the pressure cooker — besides the cooking speed — is also the convenience of putting everything in the pressure cooker and dirtying only that or very little else: once the potatoes are cooked, you just need to whisk them vigorously with a handheld whisk, without needing a potato ricer or other special tools… a few moments over low heat to finish the mash with butter and Parmesan, and you’re done!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 7 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for pressure cooker mashed potatoes
- 2.2 lbs Potatoes
- 1 1/2 cups Water
- 3 tbsp Butter
- 1.5 oz Parmigiano Reggiano PDO (grated)
- 1 pinch Nutmeg
- to taste Salt
- 1 pinch Pepper
Tools
- Pressure cooker
- Hand whisk
- Knife
How to prepare pressure cooker mashed potatoes
To make pressure cooker mashed potatoes, start by peeling the potatoes. Rinse them under running water, dry them and cut them into cubes about 3/4–1 1/4 inches on each side (2–3 cm) (1). Try to make the cubes as uniform in size as possible and not too large, otherwise they won’t cook properly. Put the water, the potatoes, a pinch of salt and a grind of pepper into the pressure cooker (2). Close the cooker tightly and put it on the heat on high. As soon as it begins to whistle, reduce the heat to medium-low or just enough to maintain a steady hiss. Cook for 5 minutes after it starts whistling, then turn off the heat and open the pressure release valve to let all the steam escape. Once the safety valve has dropped, open the lid. The potatoes will still be whole and will have absorbed most of the water (3).
Whisk them vigorously with a hand whisk until you obtain a creamy mixture (4). Return the pot to the stove and add the butter in pieces (5). Finish the mashed potatoes in the pressure cooker over very low heat for about a minute, stirring continually; if it seems too thick you can add a little milk or hot water. Adjust the salt and turn off the heat, then finish with Parmesan and nutmeg. Stir a little longer off the heat to fully incorporate everything (6).
Serve the mashed potatoes immediately.
Notes
Storage
You can keep leftover mashed potatoes in the refrigerator for one day.
Tips
If you prefer a silkier texture, instead of a hand whisk you can use an immersion blender.
If you’re looking for more pressure cooker recipes, you can find many recipes here!
