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
- 2 pounds potatoes peeled (I used russet, you can leave them whole)
- 1 pinch kosher salt to taste
- 1 pinch fresh ground black pepper to taste
- 4 ounces Kerrygold butter cut into 1-inch cubes (it has to be Kerrygold, trust me on this.)
- ½ cup Pecorino Romano cheese freshly shredded
- ½ cup heavy whipping cream
- Place a rack in the bottom of the pressure cooker. Add 1 cup of water.
- Place peeled potatoes on top of the rack. Place the lid onto your pressure cooker, locking it into place. Set your pressure to high and the timer to 10 minutes.
- When the timer beeps, use your quick release to release the pressure.
- When pressure is completely released, open the lid and remove the potatoes from a bowl. Add salt, pepper, and butter. Mash potatoes with a potato masher or hand mixer.
- Fold in cream and Pecorino Romano. It may seem runny at first, but the more you fold it, the thicker and creamier it will be.