We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
15 minutes
30 minutes
55 minutes
- 3 cups cold water, or as needed
- 3.5 pounds russet potatoes, peeled and sliced 3/4 inch thick
- 0.25 cup butter
- 0.5 cup whole milk
- 2 teaspoons kosher salt
- 0.5 teaspoon white pepper
- 1. In a pressure cooker, bring water to a boil over high heat. Once boiling, add potatoes. Seal the lid and bring the cooker to high pressure. Reduce heat to low, keeping pressure high, and cook for 30 minutes.
- Quick release the pressure, drain the potatoes, then add butter and milk. Cover the pressure cooker with the lid for 5 minutes to melt the butter and warm the milk with the heat from the potatoes.
- Uncover the pot. Season with kosher salt and white pepper, then mash the potatoes with a hand masher until smooth. Transfer to a serving bowl and enjoy while hot.
Similar Recipes
- 40min
Instant Pot Mashed Potatoes
Effortlessly create creamy mashed potatoes in an electric pressure cooker with indulgent cream cheese and milk.
- 40min
Pumpkin Mashed Potatoes
Elevate mashed potatoes with pumpkin and health benefits in a quick pressure cooker recipe.
- 56min
Pork Chops with Oniony Mashed Potatoes and Cider Gravy
Effortlessly cook tender pork chops with flavorful apple cider gravy over creamy mashed potatoes in an electric pressure cooker.
- 60min
Instant Pot Shepherd's Pie
Instant Pot shepherd's pie: Beef and mashed potatoes cooked quickly in pressure cooker, then baked to perfection.
- 25min
How To Cook Butternut Squash in the Pressure Cooker
Effortlessly cook butternut squash in a pressure cooker for smooth, mashed texture in recipes.