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Creamy Pressure Cooker Mashed Potatoes

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
40 min
SERVINGS
6 servings
Dinner U.S.
Creamy Pressure Cooker Mashed Potatoes
Ingredients
  • 3 cups cold water, or as needed
  • 3 1/2 pounds russet potatoes, peeled and sliced 3/4 inch thick
  • 1/4 cup butter
  • 1/2 cup whole milk
  • 2 teaspoons kosher salt
  • 1/2 teaspoon white pepper
Instructions
1
Boil water vigorously in a pressure cooker over extremely high heat until it reaches its boiling point. Next, introduce the potatoes into the pot and secure the lid tightly. Subsequently, elevate the cooker to high pressure by increasing the heat further. Gradually decrease the temperature to a low setting while maintaining the high-pressure environment, and cook for 15 to 30 minutes.
2
Utilize the quick-release mechanism to gradually decrease the pressure within the cooker. Remove the potatoes from the pot and return them to the pressure cooker. Introduce butter and milk into the mixture, then cover the pot with its lid for a period of 5 minutes. This allows the heat from the potatoes to melt the butter and warm the milk.
3
Carefully lift the lid off the pressure cooker. Add kosher salt and white pepper to taste, then use a hand masher to crush the potatoes into a smooth consistency. Transfer the mashed potatoes to a serving dish and serve them immediately, hot.