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Three Cup Chicken
Mashed Potatoes
| By : |
10 minutes to prep this super easy pressure cooker mashed potatoes. Butter garlic smashed potatoes sprinkled with cheese and pepper, so fluffy and creamy. Don't save it for just thanksgiving!
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
2-4 servings
|
Ingredients
- 4 russet potatoes peeled and quartered, alternative:
6 Yukon gold potatoes - 1 cup Water
- 1/3 cup milk
- 2 tablespoons butter unsalted
- 2 cloves garlic minced
- 2 tablespoons Parmesan cheese grated
- kosher salt to taste
- pepper to taste
Ingredients
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Instructions
- Fill the pressure cooker with
1 cup of water. Place the steamer trivet in the pot and add quartered potatoes in the steamer trivet. - Close the lid. Cook on Manual at high pressure for 8 minutes, then quick release.
- While the potatoes are cooking, heat a small sauce pan over medium heat. Melt the butter and add the garlic. Add a pinch of kosher salt.
- Sauté the garlic for 1 to 2 minutes until fragrant and golden in color. Add the milk and deglaze the pan. Remove mixture from heat when it is hot.
- Remove the lid. Mash the cooked potatoes in a medium mixing bowl with a potato masher. Don't mash the potatoes too aggressively, as that will make the mashed potatoes gluey and unappetizing. So be careful if you're using a food processor to mash the potatoes. Add half of the garlic butter mixture to the bowl. Continue to mash, stir, and add the mixture until desired consistency. Add Parmesan cheese.
- Taste and season with salt and pepper. Serve warm and enjoy!!
- You may use unpeeled potatoes if you prefer. If you want fluffy mashed potatoes, use starchy potatoes like Russets or Yukon Golds. Don't substitute it with other types of potatoes.
Recipe Notes
Amy and Jacky are a husband and wife team behind pressurecookrecipes.com. Born and raised in families from the restaurant industry, they have what they have coined “foodie genes”. Surrounded by so much food growing up and in their own food media company they started on their own, they fell in love with every aspect of food from photography to recipe development. In their exploration of delicious food and cooking techniques, they stumbled across pressure cooking and more importantly, Instant Pot! Amy and Jacky started their blog to bring happiness to the world through good food that is easy to make and delicious to eat! They want all of their readers to feel inspired and excited when cooking with their very own pressure cooker.
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Made this over the weekend turned out great. Added more garlic, butter, and added parsley. I used red potatoes and left the skin on.
Easy!
Used 4 potatoes and two carrots and mashed well with the other ingredients, yum.
Super easy recipe! Worked perfect. I used my kitchen aid to mix after, but could have hand mixed them easily. No mess!
Russett with the skins on. Very good. The parmesan is a tasty addition I wouldn’t have thought of.
8 minutes is not nearly enough time to make the potatoes soft. Or potato size is too high variable for “quarter” to be a useful descriptor for quantity. I’ll just boil my potatoes next time.
I had to double cook time for potatoes to be done. Great flavor though!
I only had white potatoes to make this with but it turned out fine! The garlic makes it super yummy 🙂
I just made this using about 8 skin-on Yukon Golds. Cooked for 12 minutes. Potatoes were easy to mash and tasted great.
Really good basic mashed potato’s recipe. I like to add a little more butter and garlic for flavor before serving.
Mixed review. I cooked it for 12 minutes, 8 was not long enough. Next time i will add a lot more garlic. The consistency is good but just needs more flavor. But i will make again just with a few tweaks. Worth trying!
I cooked the potatoes with the skins on. Came out wonderful. Just cook at 12 minutes instead of 8.
Very tasty!! Love it
First dish i made in my instant pot. Cant believe how great the potatoes cooked.