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Pressure Cooker Mashed Potatoes

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Bring water to a boil in a pressure cooker over high heat. When water is boiling, add potatoes.

Seal lid and bring cooker up to high pressure. Reduce heat to low, maintaining high pressure, and cook for 30 minutes.

Use quick-release method to lower the pressure. Drain potatoes and return them to pressure cooker.

Add Hiland Dairy Butter and Hiland Dairy Milk and cover pressure cooker with lid for 5 minutes, allowing the heat from the potatoes to melt the butter and warm the milk.

Remove lid. Season with kosher salt and white pepper, and use a hand masher to mash potatoes until lumps are mostly gone.

Transfer to a bowl and serve hot.

  • 3 cups cold water, or as needed
  • 3 1/2 lbs. Russet potatoes, peeled and sliced 3/4 inch thick
  • 1/4 cup Hiland Dairy Butter
  • 1/2 cup Hiland Dairy Milk
  • 2 tsp. salt
  • 1/2 tsp. white pepper

Nutrition Facts

Nutritional information may change. Variations may occur due to formula and ingredient changes.

Serving Size: 1.5 cups
Servings Per Container: 6

Amount Per Serving

Calories 263 Calories from Fat 77
% Daily Value*
Total Fat 8.6g 13%
Saturated Fat 5.3g 27%
Trans Fat g %
Cholesterol 22mg 7%
Sodium mg %
Total Potassium 42.6mg 14%
Total Carbohydrate 6.4g 14%
Dietary Fiber 6.4g 5%
Sugars 4.1g %
Protein 5.2g %
Vitamin A 6% Vitamin C 87%
Calcium 5% Iron 8%
Vitamin D % Phosphorus %
Magnesium % Thiamin %
Folate %

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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