These easy creamy mashed potatoes can be made in an electric pressure cooker or on the stovetop. In spite of their plain and simple looks, their creamy, delicious texture will win you over every time.
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Greetings!
I’m super excited to dive into today’s recipe because in spite of their simple looks, these creamy mashed potatoes are pretty stellar. Perfectly creamy and smooth. With a delicious buttery flavor and just a slight twang from the sour cream. So so good.
Everybody and their grandma knows how to make mashed potatoes, right?
I wish.
I’ve actually tasted some pretty crummy mashed potatoes. Tasteless, watery bits of starchy glue. The ones that really belong to the pig slop bucket instead of on your family’s dinner table.
And then there’s the kind that come from a box with their paste-y texture and chemical taste. Blech. Definitely not my fav.
The sad thing about it, is that there really is no need for disgusting slop bucket filler mashed potatoes in this world. All you need is a recipe like this one to break it down and help make this mashed potato making business doable and easy.
So here we go.
The three things I love about these Mashed Potatoes
The first thing you need to know about this recipe is that it’s FAST. Under twenty minutes if you’ve made them a million times, but I’d plan on thirty in most cases just ’cause we all know how it goes, right?
The next thing about it is you can make them IN ADVANCE. That’s right. These potatoes can be made ahead of time and place either covered in a baking dish in the warm oven or in the electric pressure cooker with my favorite keep warm function. Awesomeness.
And finally, these mashed potatoes are SIMPLY DELICIOUS. Just the basics, nothing fancy. Plenty creamy but not over the top. We love ’em.
If in sharing this recipe I can help save even just one of you from making disgusting mashed potatoes, well then I will feel a relief of success and like my mission has been accomplished.
Enjoy your day, my friends. And I hope you enjoy these perfect mashed potatoes.
Easy Creamy Mashed Potatoes {Electric Pressure Cooker or Stovetop}
These easy creamy mashed potatoes can be made in an electric pressure cooker or on the stovetop. In spite of their plain and simple looks, their creamy, delicious texture will win you over every time.
Ingredients
- 2 ½ pounds yukon gold potatoes about 6 medium
- 3 cups water
- 1 teaspoon salt
- ¼ cup salted butter
- ¼ cup sour cream
- milk optional, for thinning
- salt & pepper to taste
Instructions
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Wash and peel potatoes and cut into 1-inch pieces.
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Electric Pressure Cooker Instructions: Place potatoes in pressure cooker pot with 3 cups of water and 1 teaspoon salt. Lock lid in place and cook on high pressure for 3 minutes. Naturally release potatoes for 10 minutes and then do a quick release.
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Stovetop Instructions: Place potatoes in medium saucepan with 3 cups of water and 1 teaspoon salt. Turn heat to medium high and heat until water starts to boil. Turn down heat to medium, cover the pan and let potatoes for simmer for 15 minutes or until potatoes are easily pierced with a fork.
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Drain potatoes well in a colander. As an optional step you can place them back in the hot pan for a few minutes to dry them out, which helps prevent the watery texture (sometimes I skip this step if I’m feeling lazy and I honestly haven’t noticed a huge difference).
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Mash potatoes as desired. I usually place hot potatoes in a stand mixer with wire whip attachment. Add 1/4 cup butter, sliced into tablespoons and 1/4 cup sour cream. Whip potatoes on low speed until light and creamy. Add a little milk, if desired, to thin (see note) and mix until incorporated. Don’t overmix with the mixer or potatoes will become gluey. Taste and add salt and pepper, if needed.
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Serve immediately or transfer to a heat-proof serving dish, cover with aluminum foil and keep in a warm oven until ready to serve. Or you can place the potatoes back in the electric pressure cooker and use the keep warm function until ready to serve. You can stir in a little milk into the mashed potatoes just before serving if they need a little rehydrating after the warming process.
Recipe Notes
1. I’ve made this recipe with Russet potatoes and they turn out great too, but the creamy texture of yukon gold potatoes is my favorite.
2. I usually don’t add milk to this recipe if I am using yukon gold potatoes. I like the texture when they are thicker. If you prefer thinner mashed potatoes, feel free to add a few tablespoons of milk.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
Would this work with red potatoes? I have 25# of them.
Honestly I don’t know for sure but my experience with red potatoes is that they are not AS creamy. I’d love to hear if you try it what you thought.