Oh, Super Creamy Mashed Potatoes, how I love your creamy, fatty, carby goodness. I just can’t quit you. I’ve tried the mock version of mashed potatoes. The one where you use cauliflower instead of potatoes. You’re not fooling anyone, and it DOES NOT taste like mashed potatoes. It tastes like mashed cauliflower, and it’s disgusting.
You can eat any potato recipes. You can eat anything you want in moderation. I can not moderate potatoes. Sorry, not sorry.
This Super Creamy Mashed Potatoes recipe is the best mashed potatoes you will ever eat if you follow the recipe. They are rich. They are creamy. They are pillowy heaven. The best part, they are going to cook in 10 minutes using the pressure cooker. That’s 10 minutes after the pressure builds. But it really couldn’t be easier than this. I had some left-over pecorino romano cheese from the carbonara, and it took delicious mashed potatoes to be absolutely outstanding. Don’t omit this for maximum flavor.
My pressure cooker is my favorite appliance in my kitchen. I use it multiple times during the week. It saves so much time, and it makes cooking so very easy. It cooks quickly without losing any flavor. So it’s the complete opposite of a slow cooker. Who wants to wait all day for bland food?
After hours of research online, reading reviews and specs, I determined the best electric pressure cooker on the market is the Instant Pot. It’s the one I bought, and I’m so very happy with my decision.
This Super Creamy Mashed Potatoes recipe is great for any event, whether it is a celebratory feast like Easter, Christmas, Thanksgiving, or the end of a busy workday! You guys will adore these as much as we do with just 6 essential components!
Super Creamy Mashed Potatoes (Instant Pot, 15 Min)
Equipment
- 6-quart Instant Pot or electric pressure cooker
- Steamer rack/trivet (included with most Instant Pots)
- Potato masher or potato ricer
- Large mixing bowl
- Silicone spatula
- Box grater or Microplane (for shredding Pecorino)
Ingredients
- 2 lbs russet potatoes peeled and left whole, about 900g
- 1 cup water for pressure cooker
- ¾ teaspoon kosher salt plus more to taste
- ¼ teaspoon freshly ground black pepper plus more to taste
- 4 oz unsalted butter cut into 1-inch cubes, about 115g / 1 stick (European-style such as Kerrygold recommended for best flavour)
- ½ cup Pecorino Romano cheese freshly grated, about 2 oz / 55g
- ½ cup heavy whipping cream about 120ml
Instructions
- Place a rack in the bottom of the pressure cooker. Add 1 cup of water.1 cup water
- Place peeled whole potatoes on top of the rack. If any potato is larger than a medium (about 6 oz / 170g), cut it in half so all pieces cook evenly. Place the lid onto your pressure cooker, locking it into place. Set the valve to sealing, pressure to High, and the timer to 10 minutes.2 lbs russet potatoes
- When the timer beeps, turn off the keep-warm function. Carefully move the steam release valve to the venting position to quick-release the pressure. Keep hands and face away from the steam vent.
- When the pressure is completely released, carefully open the lid. Using tongs or a slotted spoon, transfer the potatoes to a large mixing bowl (discard the cooking water). Add salt, pepper, and butter. Mash with a potato masher or potato ricer until smooth and the butter is fully melted.2 lbs russet potatoes, 3/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 4 oz unsalted butter
- Gently fold in the heavy cream and grated Pecorino Romano using a silicone spatula. The mixture may look runny at first, but it will thicken as the cheese melts and the starches absorb the cream. Fold just until combined — overworking will make the potatoes gluey.1/2 cup Pecorino Romano cheese, 1/2 cup heavy whipping cream
