These fluffy mashed potatoes made in the pressure cooker with butter and milk are seasoned perfectly for a rich and comforting side dish.
Preparation Time
15 mins
Cooking Time
15 mins
Total Time
30 mins
Calories
290 Calories
Recipe Instructions
Step 1
Use quick-release method to lower the pressure. Drain potatoes and return them to pressure cooker. Add butter and milk and cover pressure cooker with lid for 5 minutes, allowing the heat from the potatoes to melt the butter and warm the milk.
Step 2
Remove lid. Season with kosher salt and white pepper, and use a hand masher to mash potatoes until lumps are mostly gone. Transfer to a bowl and serve hot.
Step 3
Bring water to a boil in a pressure cooker over high heat. When water is boiling, add potatoes. Seal lid and bring cooker up to high pressure. Reduce heat to low, maintaining high pressure, and cook for 15 to 30 minutes.
Ingredients
2 teaspoons kosher salt
3 cups cold water, or as needed
0.25 cup butter
0.5 cup whole milk
0.5 teaspoon white pepper
3.5 pounds russet potatoes, peeled and sliced 3/4 inch thick
