Mashed Potatoes – Pressure Cooker

I leave the skins on the potatoes when using a pressure cooker or instant pot. The pressure cooker makes the skins soft so I just mash them in with the potatoes.


  • 3-4 lbs of russet potatoes
  • 1/2 cup melted butter
  • 1/2 cup milk
  • 3 teaspoons salt
  • 1 teaspoon black pepper


  1. Put 2 cups of water in the pressure cooker.
  2. Add a rack to keep the potatoes off the bottom (I use a collapsible vegetable steamer) .
  3. Scrub the potatoes under running water with a vegetable brush.
  4. Cut out any obvious bad spots.
  5. Cut the potatoes into quarters.
  6. Add the potatoes to the pressure cooker.
  7. Bring the cooker up to pressure.
  8. Cook for 10 minutes. (Add 5 more minutes for around 5 lbs.)
  9. Use the quick release method.
  10. Discard the rack and almost all of the water.
  11. Place the potatoes back into the pot and mash in the butter, salt and pepper.
  12. Add the milk and finish mashing until smooth.

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