Pressure Cooker Mashed Potatoes

Pressure Cooker Mashed Potatoes | Food & Nutrition | Stone Soup
Photo: Emily Cooper, RDN

What is it about mashed potatoes that feels like your mouth just took a swan dive into a cloud of silk and love?

One of the many wonders of the world. They’re so classic. So versatile. So…. much a pain in the butt to make. Seriously though.

What potato to buy? Russet? Idaho? I don’t know!

Are they boiled enough? Too much? Not enough?

Don’t overmix them. But don’t make them lumpy. Or salty. Or bland.

I’ll be honest with you, these ones involve none of the above. The hardest part? Peeling all those darn potatoes. It seriously takes longer to peel them than it does to cook them. I strongly encourage tiny little hands to help with peeling potatoes (with adult supervision), shucking corn and snapping green beans. It’s only fair to pass the torch on these tasks to the next generation.

Here’s why I love these mashed potatoes:

  • Yukon Gold. I like using these for mashed potatoes because of their creaminess, and sweetness. Russets are also a good option.
  • They free up valuable stove space. Especially during the holiday season, that is prime real estate. Or in my case, you can’t be bothered watching potatoes boil.
  • You don’t need a masher. I don’t own one, and probably never will. If you have a sturdy whisk, or even a large serving fork, those will do just fine.

Pressure Cooker Mashed Potatoes

Ingredients

  • 8 cups (about 3 pounds) Yukon Gold potatoes, peeled and cubed
  • 1½ cups low-sodium vegetable broth
  • ½ teaspoon salt
  • 2 tablespoons vegan buttery spread
  • ¼ cup plant-based milk (I used plain, unsweetened almond milk)
  • 1 teaspoon white vinegar
  • Salt and pepper, to taste

Instructions

  1. Add potatoes, broth and salt to pressure cooker.
  2. Stir to combine, cover with lock-on lid, making sure nozzle is set to pressure.
  3. Set to “manual” on high pressure for 10 minutes.
  4. Once 10 minutes is up, quick-release pressure. Turn off pressure cooker.
  5. Drain potatoes, reserving ½ cup liquid.
  6. Add potatoes back to bowl of pressure cooker.
  7. Mash in buttery spread, milk and vinegar until smooth.
  8. Season with salt and pepper.
  9. Use reserved broth if potatoes become dry.
  10. Keep warm or serve immediately.

Cooking notes:

  • Add 2 cloves minced garlic when mashing for extra flavor.
  • Not strictly vegan? Replace buttery spread with regular butter and plant milk and vinegar for buttermilk, or regular milk with 1 teaspoon vinegar.
  • These are best served immediately, but adding warm broth or milk will help keep them from getting too dry.
  • Mash potatoes as soon as they as done cooking to prevent lumps and to make it easier to mash.
Emily Cooper on FacebookEmily Cooper on InstagramEmily Cooper on PinterestEmily Cooper on Twitter
Emily Cooper
Emily Cooper, RDN, is a registered dietitian nutritionist based in central New Jersey. Read her blog, Sinful Nutrition, and connect with her on Pinterest, Facebook and Instagram.


Apron Handmixer Quill Star