Easy Pressure Cooker Mashed Potatoes
This easy pressure cooker mashed potatoes recipe is the ultimate foolproof side dish, perfect for any family meal or gathering. With creamy Yukon gold potatoes, Parmesan, mascarpone, and a touch of browned butter and sage, it's ready in under 30 minutes with minimal effort.
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.
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