Looking for the creamiest, fluffiest, buttery homemade mashed potatoes? STOP HERE! This is it! Let me also just add its also the easiest and THE BEST creamy mashed potatoes to make ever. Discover how to make these bad boys much faster in the pressure cooker.
Mashed potatoes are a favorite side dish around our house and boy was I thrilled when I figured out I could use the pressure cooker to make them. They make the holidays easier or busy weeknights much quicker too!
Even better they go with everything! For the holidays our family loves them with fried turkey, traditional stuffing, and turkey gravy. For weeknights, it make a great side dish for pressure cooker frozen roast beef or herb crusted pork roast.
Once you try pressure cooker mashed potatoes, I think you will be making them on repeat!
Why This Recipe Works
- This method is fool-proof, easy, and comes together fast.
- We give you all of the tips and tricks to make the BEST mashed potatoes that you've ever had!
- Homemade mashed potatoes requires only a handful of simple ingredients.
The ingredients for making homemade mashed potatoes are simple! Gather them up during a quick trip to the grocery store.
- Milk and butter: Use whole milk and real butter for the creamiest, richest flavor. You can use other options but the results won't be the same.
- Sour cream: A sneaky ingredient that adds a tangy flavor and makes the BEST mashed spuds ever!
- Seasonings: If you are serving mashed spuds with turkey gravy I recommend just seasoning them with salt and pepper. Without gravy you may want to add some extra seasonings such as:
- chives and extra butter
- roast a head of garlic and mix it in with the sour cream
- cheddar cheese
- ranch dressing mix
What potatoes are best for making mashed potatoes?
Russet or Yukon Gold potatoes will give you the best creamiest, fluffiest mashed potatoes! In this post I use russet, literally straight out of an Idaho field.
How to Make Creamy Homemade Mashed Potatoes
Before we get started, a little bit of prep is needed. Potatoes come straight out of dusty fields and need a good washing. Take a scrub brush and scrub under running water. Next peel the potatoes, if you desire, and cut off any large 'eyes'.
PRO TIP: Potato skins on or off? When I'm in a hurry I leave the skins on. It's easy and great nutrition too. There is not a big difference, just a matter of personal preference if you leave your skins on or off.
- Cut potatoes into same sized chunks about 2 inch thick. Place them in your pressure cooker or a large pot of boiling salted water.
- Add 1 cup of water to your pressure cooker.
- Cook for 4 minutes. Use a quick release to release the steam.
PRO TIP: It is KEY that you do not over cook your potatoes. ALWAYS ALWAYS QUICK RELEASE your potatoes. This means you don't want to walk too far away from your pressure cooker so you can hear it beep. Allowing it to natural release will overcook your potatoes and the texture will be super gluey.
- Drain water and mash. Use your beaters and press down on the potatoes with them. DO NOT turn the beaters on, just start mashing the potatoes.
- Add in the butter.
- Add a nice healthy scoop of sour cream for a little more creaminess and tang ! This ingredient is totally optional if you don't love sour cream.
- Turn on your mixer and slowly add the milk in a stream until desired consistency is reached. About 1 cup of milk, but you might want more or less depending on the size of your potatoes. Add salt and pepper to taste.
- Scoop out those delicious potatoes into a beautiful serving bowl. If your really going for a wow factor, drizzle a little melt butter over and add chives.
PRO TIP: Assigned to bring the potatoes to grandmas house? Try scooping them into a casserole dish that can be placed in the oven to keep warm.
- No need to peel your potatoes unless you really like them that way! Just give them a good scrub.
- Use quick release and don't overcook the potatoes.
- Use real butter and milk for the best and richest flavor.
- Drizzle serving bowl or platter of mashed spuds with butter and sprinkle with chives to make them a bit EXTRA!
The hardest part is deciding how much to fix?! My recommendation is to allow about one potato per person. When we fix Sunday dinners for a large group we do 1 potato per adult, 1 per 2 kids and then if we have a lot of hungry men present we might add in 1-2 extra potatoes.
This recipe is based with the guest list of 6 adults. My potatoes were also large baking potatoes, about the size of my hand. So 6 potatoes made plenty.
If you are serving them with gravy i recommend just seasoning them with salt and pepper. if you want to serve them without gravy and some seasonings here are some ideas: chives and extra butter, roast a head of garlic and mix it in with the sour cream, bacon, cheddar cheese, and ranch dressing mix.
No - regardless of the amount of potatoes - cook for 4 minutes.
ALWAYS ALWAYS QUICK RELEASE your potatoes. This means stay close to your pressure cooker so you can hear it beep. Allowing it to natural release will over cook your potatoes and the texture will be super gluey.
No matter how full your pot is you still only pressure cook for 4 minutes. The difference is if your pot is full it will take longer for your pressure cooker to heat up and come to pressure so more potatoes will take longer, less potatoes will take less time- but you set the timer for the SAME AMOUNT OF TIME. got it? good :)
Homemade Mashed Potatoes in the Pressure Cooker
- 6 large baking potatoes
- 5 tablespoon butter
- 1 cup milk
- ½ cup sour cream
- Salt and Pepper
Pressure Cooker Instructions
- Wash and peel potatoes.Cut into 2 inch chunks. Place in pressure cooker with 1 cup water. Cook for 4 minutes and quick release.
- Drain water. Using beaters, but not turning them on, mash the potatoes by pressing down into the potatoes.
- Add in butter, sour cream and begin mixing on low speed with a hand mixer. Stream in milk until desired consistency is reached. About 1 cup of milk, but you might want more or less depending on the size of your potatoes.
- Season with salt and pepper.
- Wash and peel potatoes
- Cut into 2 inch chunks.
- Bring a large pot of salted water to boil then add potatoes. about 10-15 minutes.
- Boil until fork tender.
- Drain water.
- Using beaters, but not turning them on, mash the potatoes by pressing down into the potatoes. Then Add in butter, sour cream and begin mixing on low speed with a hand mixer.
- Stream in milk until desired consistency is reached. About 1 cup of milk, but you might want more or less depending on the size of your potatoes.
- Season with salt and pepper to taste.
- Serve warm.