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Pressure Cooker Mashed Potatoes

Pressure Cooker Mashed Potatoes | The Foodie Eats
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Pressure Cooker Mashed Potatoes

I know, I know… Who needs another recipe for pressure cooker mashed potatoes? But trust me on this one. These are actually different – and in the best way! They have a rich, creamy texture (I know, nothing new) and a bold flavor!

Most mashed potatoes use a combination of a few different ingredients: butter, milk, sour cream, and garlic. Well, we’ve changed it up just a bit. We’re using evaporated milk instead of regular milk. And we’ve added onion powder for an unexpected kick. And we love it! The potatoes are perfect with other highly seasoned dishes – like steak or short ribs!

Pressure Cooker Mashed Potatoes | The Foodie Eats

Why Use Evaporated Milk?

The purpose of the evaporated milk (usually used in baking) is simple: the flavor. Sure, you can absolutely use any milk in pressure cooker mashed potatoes. So the only reason to choose any over another is the flavor, right?

My mom always used evaporated in her baked mac and cheese, which was my favorite food for most of my life. So I must’ve developed a taste for it over the years because now I use it every chance I get. Lol… But it really is delicious, so you should try it too!

 

The Process

Pressure Cooker Mashed Potatoes | The Foodie Eats

Pour 1 cup of water into pressure cooker. Add steamer basket and fill with potatoes. Cook at high pressure for 8 minutes, then quick-release the pressure.

 

Pressure Cooker Mashed Potatoes | The Foodie Eats

Meanwhile, add butter, milk, salt, pepper, garlic powder, and onion powder to a small sauce pan.

 

Pressure Cooker Mashed Potatoes | The Foodie Eats

Bring to a simmer and mix well. Keep warm until potatoes are ready.

 

Pressure Cooker Mashed Potatoes | The Foodie Eats

Add potatoes to a large mixing bowl.

 

Pressure Cooker Mashed Potatoes | The Foodie Eats

Pour in milk/butter mixture.

 

Pressure Cooker Mashed Potatoes | The Foodie Eats

Using a potato masher, mash and mix potatoes until desired consistency is reached.

 

Pressure Cooker Mashed Potatoes | The Foodie Eats

Serve immediately. Enjoy!

 

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Pressure Cooker Mashed Potatoes | The Foodie Eats

 

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The Method

Pressure Cooker Mashed Potatoes

Rich and creamy mashed potatoes with a bold flavor!

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 203 kcal
Author The Foodie Eats

Ingredients

  • 3 lbs. gold potatoes peeled, chopped
  • 1 cup water
  • 1/4 cup butter
  • 5 oz. evaporated milk
  • 1 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder

Instructions

  1. Pour 1 cup of water into pressure cooker. Add steamer basket and fill with potatoes. Cook at high pressure for 8 minutes, then quick-release the pressure.

  2. Meanwhile, add butter, milk, salt, pepper, garlic powder, and onion powder to a small sauce pan. Bring to a simmer and mix well. Keep warm until potatoes are ready.

  3. Add potatoes to a large mixing bowl and pour in milk/butter mixture. Using a potato masher, mash and mix potatoes until desired consistency is reached.

  4. Serve immediately. Enjoy!

Nutrition Facts
Pressure Cooker Mashed Potatoes
Amount Per Serving
Calories 203 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 20mg 7%
Sodium 333mg 14%
Potassium 841mg 24%
Total Carbohydrates 29g 10%
Dietary Fiber 5g 20%
Sugars 2g
Protein 6g 12%
Vitamin A 4.4%
Vitamin C 26.4%
Calcium 13.2%
Iron 32.7%
* Percent Daily Values are based on a 2000 calorie diet.
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