Mashed potatoes are the ultimate comfort food, and this easy food recipe takes it to the next level. Imagine creamy, velvety potatoes infused with butter and sage, prepared effortlessly in a pressure cooker.
If you’ve been looking for a foolproof way to make this classic side dish, you’ve come to the right place.
Why Use a Pressure Cooker?
Making mashed potatoes can be tedious—boiling, draining, mashing—but the pressure cooker changes everything. It cuts down on prep time and ensures perfectly cooked potatoes every single time.
This method is a lifesaver for busy weeknights or when you need a quick, crowd-pleasing side dish. Plus, with minimal hands-on time, you can focus on the rest of your meal.
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Using a pressure cooker also locks in flavors and nutrients, giving you fluffy, flavorful mashed potatoes that taste like you spent hours in the kitchen.
What Makes This Recipe Special?
This recipe isn’t just about simplicity; it’s about delivering gourmet results without the hassle. Here’s why it stands out:
- Rich Flavor: A mix of Parmesan, mascarpone, and browned butter takes these mashed potatoes to restaurant-quality levels.
- Effortless Cooking: No need to monitor a boiling pot. The pressure cooker does the heavy lifting, and you’re left with perfectly cooked potatoes in minutes.
- Customizable: Whether you prefer your mashed potatoes extra creamy or with a bit of texture, this recipe is easy to tweak to your liking.
Tips for Perfect Mashed Potatoes Every Time
Here are a few tips to make this easy food recipe even better:
- Choose the Right Potatoes: Yukon gold potatoes are ideal for this recipe because they’re naturally buttery and smooth.
- Don’t Overmix: Overmixing can make mashed potatoes gummy. Use a hand masher or mixer on a low setting for best results.
- Use Fresh Herbs: The sage adds an earthy flavor that pairs beautifully with the richness of the butter and cream.
Simple Substitutions & Modifications
This recipe is versatile, making it suitable for different dietary needs or flavor preferences:
- Dairy-Free: Swap out the butter and cream for plant-based alternatives like coconut cream or almond milk.
- Low-Carb: Replace half the potatoes with steamed cauliflower for a lighter version.
- Vegan: Use vegan Parmesan and mascarpone substitutes along with dairy-free butter.
Meal Prep Made Easy
These mashed potatoes aren’t just for the holidays; they’re perfect for meal prep, too. Make a batch at the beginning of the week and store it in the fridge for up to three days.
Reheat with a splash of cream or milk, and they’re just as delicious as the day you made them.
You can also freeze portions for later. Simply thaw and reheat for a quick and easy side dish whenever you need it.
Pairing Suggestions
This easy food recipe pairs beautifully with almost any main course. Here are a few ideas to inspire your next meal:
- Roast Chicken or Turkey: A classic pairing that’s perfect for family dinners.
- Grilled Fish: The lightness of fish complements the richness of the mashed potatoes.
- Vegetarian Entrées: Serve alongside roasted vegetables or a hearty mushroom stew for a plant-based feast.
Mashed potatoes are more than just a side dish—they’re the heart of any comfort food meal. This recipe takes everything you love about this classic dish and makes it easier, faster, and more delicious.
Whether you’re cooking for a holiday feast or a simple weeknight dinner, these pressure cooker mashed potatoes are sure to impress.
Easy Pressure Cooker Mashed Potatoes
Equipment
- Pressure cooker
- Potato masher or hand mixer
- Small skillet
Ingredients
- 8 medium Yukon gold potatoes peeled if desired
- 4 garlic cloves smashed
- 1 teaspoon kosher salt
- Freshly ground pepper to taste
- ¾ cup whole milk or heavy cream
- ½ cup grated Parmesan cheese
- 2 tablespoons mascarpone cheese
- 6 tablespoons salted butter
- 1 tablespoon chopped fresh sage leaves
Instructions
- Prepare Potatoes: In the pressure cooker pot, combine the potatoes, garlic, salt, and a pinch of pepper. Add 3 to 4 cups of water to submerge the potatoes.
- Cook Potatoes: Lock the lid in place and cook on high pressure for 10 minutes. Use a quick or natural pressure release, then open the lid. Drain the potatoes and return them to the pot.
- Mash and Mix: Add milk and mash the potatoes using a potato masher or hand mixer until smooth and creamy. Stir in the Parmesan and mascarpone cheese until evenly combined.
- Brown Butter with Sage: In a small skillet, melt the butter over medium heat until it just turns brown, whisking frequently to lift browned bits off the bottom of the pan (about 3 minutes). Stir in the sage leaves and cook until fragrant, approximately 30 seconds.
- Combine and Season: Pour the browned butter and sage into the mashed potatoes, stirring to combine. Taste and adjust seasoning with more salt and pepper as needed.
Notes
- For extra richness, substitute mascarpone with cream cheese if desired.
- To make it dairy-free, replace butter with olive oil and use non-dairy milk options.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.