Electric Pressure Cooker Mashed Potatoes – Life Above the Cafe

Electric Pressure Cooker Mashed Potatoes

Creamy Mashed Potatoes in a Pressure Cooker
Chunky Guacamole
Strawberry Pie
Blueberry Muffins
Copycat Jiffy Corn Muffins
Air Fryer Beef & Potato Flautas
Chicken Vegetable Lo Mein
Baked Macaroni and Cheese
Side Dishes
Fiesta Chicken Soup
Watermelon Blueberry Salad
Homemade BBQ Sauce
Sweet Potato & Black Bean Quesadillas
Tractor Pink Umbrella

Electric Pressure Cooker Mashed Potatoes

Pressure Cooker Mashed Potatoes
Jan 15, 2020

Looking for recipes that would allow me to use my pressure cooker led me to mashed potatoes. My family loves mashed potatoes as a side for baked chicken, meatloaf, and roast beef but they were also a great choice when the kids were sick or had to eat soft foods after getting an adjustment to their braces.

Since finding this recipe and tweaking it to my liking I haven’t cooked boiled potatoes on the stove top. I feel like the time frame to have the potatoes cooked and the fact that lumps are eliminated is worth cooking mashed potatoes in my pressure cooker every time.

I don’t have the fancy name brand electric pressure cooker that you see all over the internet. My model came from Walmart about five years ago. I use it constantly and would definitely buy one again if I need to replace it, but I’m thinking of upgrading at that time to the Ninja one that will also act as a convection oven and crisp the food.

To make these potatoes extra special try adding dried parsley, dried garlic powder and cheddar cheese.


  • 3 medium potatoes – golden or similar variety
  • water
  • 3 – 4 Tbsp. of butter
  • 2 – 3 Tbsp. of sour cream
  • 1/2 to 1 cup of milk, half and half or heavy cream
  • salt and pepper to taste
  • 1 tsp. of parsley flakes
  • optional – 1/2 to 1 tsp. of garlic powder
  • optional – 1/2 to 3/4 of a cup of shredded medium or sharp cheddar cheese


Wash 4 potatoes. I use golden potatoes. Dice the potatoes into 1 inch chunks. Place the potatoes in the pressure cooker and cover with water. Sprinkle about 1 tsp of salt over the potatoes. Close and seal the pressure cooker. Adjust pressure to high (70 pounds for my model). Set timer to 8 minutes. I use the quick release to keep dinner on time but be careful of the steam when releasing the pressure. Drain your potatoes and return to the instant pot. Use a potato masher to mash the potatoes. Add 3 Tbsp. of butter, 2 – 3 Tbsp. of sour cream, and milk, heavy cream or half and half. Keep adding the liquid until you have reached the desired thickness of your potatoes. I don’t like my mashed potatoes super dry so I add a little milk and heavy cream to cut back on the more expensive heavy cream that I will need. I also add dried parsley and salt and black pepper to taste at this point. If you like garlic mashed potatoes add a little garlic powder and even shredded cheese and dried chives. My pressure cooker has a keep warm button which I use to warm them up and then I turn it off and put the lid on until we are ready to eat the mashed potatoes with dinner. If you leave the keep warm button on you may dry out the mashed potatoes so keep that in mind and maybe add a little extra milk, cream or half and half.

Additional Photos:

Diced Potatoes for Pressure Cooker Mashed Potatoes
Diced potatoes
Pressure Cooker Mashed Potatoes
Creamy Mashed Potatoes

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.