Super Creamy Mashed Potatoes (Instant Pot, 15 Min)
This Super Creamy Mashed Potatoes recipe is the best mashed potatoes you will ever eat if you follow the recipe.
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
Notes
Storage: Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of cream to restore creaminess.
Freezer: Freeze portions in freezer bags for up to 2 months. Thaw overnight in the fridge before reheating.
Make-Ahead: Prepare up to 2 hours ahead and keep warm in a slow cooker on the warm setting, stirring occasionally.
Substitution: Parmesan (Parmigiano-Reggiano) works in place of Pecorino Romano for a milder, nuttier flavour.
Pro Tip: Use a potato ricer instead of a masher for the smoothest, lump-free texture — it breaks down the starch without overworking it.
Timing Note: The cook time includes approximately 10 minutes for the Instant Pot to come to pressure plus 10 minutes of active pressure cooking. Quick release takes an additional 2-3 minutes.
Nutrition
Serving: 1servingCalories: 532kcalCarbohydrates: 42gProtein: 10gFat: 37gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 108mgSodium: 612mgPotassium: 993mgFiber: 3gSugar: 2gVitamin A: 1201IUVitamin C: 13mgCalcium: 192mgIron: 2mg
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