Ingredients and Equipment Needed
Russet potatoes – I use russet potatoes, from Idaho (duh!). You could use Yukon gold, just be aware my easy peel method won’t work well there. You will need to peel them beforehand or mash with the skins on. Water Butter – Use real butter. Whipping cream Sour cream – Optional. Full fat is best, but any will do. Kosher salt and black pepper Chives – If desired. Stand mixer – I make mashed potatoes in my stand mixer; I find it to be super easy and it yields a smooth creamy texture with a few chunks in tact, just how I like them. It also whips air into the potatoes, giving russets a light, fluffy texture. A hand mixer would work well, too. Pressure cooker – An electric pressure cooker can be your knight in shining armor on big meals like Thanksgiving and Christmas when you really don’t have time to be babysitting a big giant pot of boiling water, and it’s SO quick and easy to cook an enormous amount of potatoes! See the recipe card at the end of this post for slow cooker instructions. You can read all about pressure cooking, here. I have an Instant Pot and a stove-top Rikon Kuhn pot and I have always wanted a Fagor because they are so highly rated by America’s test Kitchen. I love my Instant Pot, and I kind of think of it as my trusty Honda, while this gorgeous new Fagor is more like a BMW. It even comes in pretty holiday colors (copper! Silver! Champagne!) I’ve been really impressed with it. It’s not only beautiful to look at, but it cooks like a dream, with a user-friendly control panel.
How to Make Pressure Cooker Mashed Potatoes
Pressure Cooker Instructions
Spray slowcooker with cooking spray and place whole potatoes inside. Cook on high for about 3 hours. Either slip peels off of russets (or scoop out flesh with a spoon), or smash other varieties with the skins still on. Easy peasy!
