6-Minute Pressure Cooker Mashed Potatoes
Classic mashed potatoes without waiting for them to boil. Add in your favorite add ins to 6-Minute Pressure Cooker Mashed Potatoes!
Mashed potatoes are easy to make, but they can be tricky to get right.
If you are boiling potatoes and leave them in large pieces they take a long time to cook. If you cut them small, they cook faster but can get a little water logged.
First, you don't have to do much cutting, quarters is all that's required. Second, since there isn't any soaking at all you don't risk a watery spud as cooking with steam actually keeps the potatoes drier, not to mention and the added time savings.
This basic mashed potato recipe is super easy and you will have no problem adapting it in your own favorite way. Just like normal water-in-pot mashed potatoes, you first cook, then mash, and finally add the "extras" like cream, buttermilk, butter, sage, garlic, cheddar cheese etc. We like our mashed potatoes with the skin on (extra nutrition/flavor), and cooked with garlic, but you really could make them any way you want. Use the pressure cooker steamer basket.
- ADD INS:
- 6 large potatoes
- 1 cup water
- Cheddar cheese
- Sour cream or milk
- Bacon or ham
Adapted from pressurecookerdiaries.com
Wash potatoes. We like to leave the skins on.
Cut into quarters and place the potatoes in the steamer basket
Add to the pressure cooker and cook for 6 minutes.
Mash, then add your favorite toppings, then maybe mash again.