It’s not that using a pressure cooker for mashed potatoes is faster, it’s that they taste better. Once you’ve made mashed potatoes this way, you probably won’t boil them in a pan ever again!
- 2-4 lb Idaho potatoes (or use Yukon Gold)
- 2-4 Tb butter
- Salt and pepper
- Up to ¾ cup buttermilk
Here’s all you have to do.
- First peel 2 or more pounds of potatoes, and then cut them in half or at most in quarters if they are really large. Try to cut them so the pieces are pretty much the same size. And don’t cut them into little pieces: the more surface area you create, the more flavor is leached from the potatoes, whether you steam or boil them. Little pieces may cook more quickly, but the flavor will be much less intense.
2. Place the potato pieces on the trivet inside the Instant Pot, and add 1 cup of water.
3. Close the pot and vent, and select Manual for 13 minutes. Then, vent the pot right away using Quick Release. You don’t want them to overcook. Check them with a fork, to make sure they are cooked through. If they are not (unlikely) you can close the pot and cook for 2 more minutes.
4. Remove the potato pieces and put them in a mixing bowl or stand mixer bowl. Do not use an immersion blender.
5. Beat the potatoes for a minute and then add butter 2-4 Tb, salt and pepper.
6. Beat in the butter, and then add up to ¼ cup of buttermilk and beat until smooth.
Serve right away.