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The Best Pressure Cooker Mashed Potatoes

Source of Recipe

From "Half Baked Harvest Super Simple" by Tieghan Gerard


Recipe Introduction

"Everyone should know how to whip up a good bowl of mashed potatoes. In my family, there's probably not a more loved side dish. If there were ever to be a vote, potatoes would surely win. What I'm trying to say is, you need to know how to make mashed potatoes, and this is the recipe that will become your go-to. Just throw everything into the pressure cooker, let it do its thing, mash the potatoes, brown some butter with fresh sage, put it all together, and done. No standing at the stove dealing with an overflowing pot, no fancy peeling methods, and it's ready in less than half an hour—with most of that time hands-off. Easy, foolproof, and, of course, delicious."

List of Ingredients

â—¦ 8 medium Yukon gold potatoes, peeled if desired
â—¦ 4 cloves garlic, smashed
â—¦ 1 teaspoon kosher salt
â—¦ Freshly ground pepper
â—¦ ¾ cup whole milk or heavy cream
â—¦ ½ cup grated Parmesan cheese
â—¦ 2 tablespoons mascarpone cheese
â—¦ 6 tablespoons salted butter
â—¦ 1 tablespoon chopped fresh sage leaves


Recipe

In the pressure cooker pot, combine the potatoes, garlic, salt, and a pinch of pepper, and cover with 3 to 4 cups of water to submerge the potatoes.

Lock the lid in place and cook on high pressure for 10 minutes. Quick or natural release, then open when the pressure subsides. Drain the potatoes and add them back to the pressure cooker pot. Add the milk and mash, using a potato masher or a hand mixer, until smooth and creamy. Stir in the Parmesan and mascarpone until combined.

Meanwhile, in a small skillet, melt the butter over medium heat until just browned, whisking the browned bits off the bottom of the pan, about 3 minutes. Stir in the sage and cook until fragrant, about 30 seconds. Pour the browned butter into the warm mashed potatoes and stir to combine. Taste and add more salt and pepper as needed.

Serves 6