Thank you to Fissler for sponsoring this recipe that shows you how to make the best homemade garlic mashed potatoes in a pressure cooker.
How to Make Creamy Garlic Pressure Cooker Mashed Potatoes
- 6 pounds Yukon gold potatoes - or your favorite type of potatoes, peeled and quartered
- 1 cup filtered water
- 2 sticks butter - (1 cup)
- 1 cup sour cream
- 1 bulb garlic - sliced
- 1 pint heavy whipping cream - more or less, depending upon your preferred consistency
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 cup fresh chives - chopped
- Fissler Souspreme Multi Pot
- Cutting Board
- Fissler Santoku knife
- Mixing spoon
- Electric hand mixer
- Serving bowl
- Lightly saute the sliced garlic in 2 tablespoons of butter in the pressure cooker inner pot until it’s soft and fragrant. You don't want to skip this step. Sauteing the garlic in butter first is what gives these creamy mashed potatoes their rich garlic flavor.
- Add the quartered gold potatoes and water to your pressure cooker, seal the lid and close the pressure valve.
- Select the Multigrain mode and adjust the time to 15 minutes.
- Once the pressure cooker timer beeps, manually release the pressure.
- After the pressure has completely dissipated, remove the lid and add the remaining butter, sour cream, sea salt and black pepper.
- Next, add about half of the heaving whipping cream to the pan and blend it in with your hand mixer. Continue adding more heavy whipping cream until you’ve reached your desired consistency. I used an entire pint in our garlic mashed potatoes, but some potatoes need more or less liquid. They will seem liquidy at first, but they will keep thickening as you mix.
- Taste your creamy garlic mashed potatoes and adjust the salt and pepper to your preferences. You can also add a little garlic powder if you want a more powerful garlic flavor.
- Transfer the Garlic Mashed Potatoes to a serving bowl and top with freshly ground black pepper and sliced chives.
Nutrition Information Per Serving
Tips for Making the Best Mashed Potatoes
I’ve been making mashed potatoes in a pressure cooker for a couple of years now. After much experimenting, I have figured out the answers to some of the commonly asked questions about cooking potatoes in an electric pressure cooker. I hope these tips will help you create the best mashed potatoes possible.
Why We Use an Electric Pressure Cooker
Using an electric pressure cooker to cook mashed potatoes is fast, cooks the potatoes thoroughly (no chunks) and easy, you don’t have to drain water from the potatoes before mashing them.
We often use an electric pressure cooker because we live at altitude (approximately 7,000 feet). Due to the air pressure being lower at higher altitudes and water boiling at a lower temperature, it takes a lot longer for food to cook. Water boils right at 198F as opposed to 212F, so food cooked traditionally over heat doesn’t get as hot.
Using an electric pressure cooker helps to cook all food faster by regulating both the air pressure and temperature regardless of external factors.
Cooking creamy mashed potatoes at altitude using traditional methods not only takes a long time, it often doesn’t cook the potatoes all of the way through. This can leave chunks and clumps. With an electric pressure cooker, we don’t have to worry about those issues.
Why the Fissler Souspreme Multi Pot
We have limited space in our kitchen, so I like to really be mindful about the small appliances we use. The Fissler Souspreme Multi Pot fits perfectly on our countertop and has a smaller footprint than other brands’ 6-quart electric pressure cookers.
The Fissler Souspreme Multi Pot has 18 one-touch cooking programs including sous vide. If you’re not familiar with sous vide cooking, it’s a method of cooking in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times at an accurately regulated temperature. It’s really great for preparing tender meats!
However, what I’m showing you in this recipe is how to use the pressure cooker feature to make garlic mashed potatoes.
You can make everything in one pot, which I love since this 6-quart pressure cooker has a dishwasher-safe, 18/8 stainless steel inner pot. That means cleanup is super easy too.
If you’re new to the Fissler brand, it’s a 6th-generation, family-owned company that produces premium cookware in Germany.
In addition to pressure cooking and sous vide, the Fissler Souspreme Multi Pot also has features for steaming, sauteing, fermenting, soups, meats, grains, beans, yogurt, dough, cake and more. Whether you want fast or slow cooking, there’s an option for that!
It’s also an electric pressure cooker you can feel safe using. It features a pressure seal system and multiple safety locks. There are also adjustable cooking times, an instant pressure release feature, cool grip handles and convenient lid holder.
The Fissler Souspreme Multi Pot is the perfect kitchen gadget to prepare mashed potatoes in. I’m excited to keep playing around with all of the features in my kitchen, but for now, I want to share my tips for pressure cooking potatoes with you.
What are the best potatoes to use?
I like Yukon Gold the best. I find that Yukon Gold have a rich, creamy texture. Though you can use them with their skin on, we prefer to peel them.
If you choose to use Russet potatoes instead of Gold potatoes in this recipe, you will need to double the amount of water you use for pressure cooking.
How many potatoes per person for mashed potatoes?
In general, you should plan for about 1/2 pound of raw potatoes per person. This recipe used 6 pounds of Yukon Gold potatoes to make 12 servings of mashed potatoes.
If you’re serving a large group of people (like with your Thanksgiving Turkey) and you want to know how to keep the potatoes warm, be sure to serve them in a covered dish. You can also consider using a warming tray.
What to do if they’re runny?
If you accidentally use too much water and need to thicken your mashed potatoes. I recommend using a small amount of either potato starch, corn starch or arrowroot starch rather than a wheat-based flour. These, taste way better than wheat-based flour and keep them gluten free.
Is this recipe keto friendly?
No, mashed potatoes are not typically an option on the keto diet. They have lots of carbs, so in general, you cannot eat them unless you practice carb cycling. If you want to know how many carbs are in mashed potatoes, you can check out the nutrition information in the recipe card below.
How to make them dairy free.
You can substitute any non-dairy milk or cream in place of the heavy whipping cream and non-dairy butter substitute for the butter to make dairy free mashed potatoes. If you use something like almond milk or cashew milk instead of heavy whipping cream, your potatoes won’t be as creamy, so that’s something to be aware of.
Can you freeze mashed potatoes?
Yes, freezing mashed potatoes is also an option. You can make this side dish recipe ahead of time and freeze it in portions. That way you can make easy mashed potatoes the next time you’re running late on preparing dinner. It’s a great dinner hack for busy weeknights.
What to do with leftover mashed potatoes?
There are so many ways to use leftover roasted garlic mashed potatoes. I often use extra mashed potatoes in casserole recipes. If you don’t want to make a casserole, you can also go with reheating mashed potatoes for a side dish. The leftovers always have a great flavor.
If you don’t know how to reheat mashed potatoes, it’s easy. I often keep the mashed potatoes in the pressure cooker pot instead of putting them in a bowl. Then we cover and put the pan in the fridge.
When we’re ready to reheat them, we put them back in the pressure cooker and warm them with a little extra milk or heavy whipping cream. Be sure to stir them frequently until they’re warm. If you forget to stir, they’ll likely scorch, so be very mindful.
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