Buttermilk Mashed Potatoes Pressure Cooker Recipe

Recipe Category: Potato


Buttermilk Mashed Potatoes Pressure Cooker Recipe


SERVES 4 to 6 – Cooker: 5- to 7-quart – Time: 6 minutes at HIGH pressure stovetop

  • 2¼ pounds russet potatoes (5 to 6), peeled and cut into 2-inch chunks
  • ¾ to 1 teaspoon salt, to taste
  • 3 tablespoons butter, cut into pieces
  • ¾ cup buttermilk, or as needed, shaken or whisked
  • few grinds black or white pepper


  1. Mash your potatoes with an old-fashioned potato masher, a ricer (which looks like a giant garlic press), a food mill, or an electric mixer
  2. Place the potatoes in a 5- to 7-quart pressure cooker and fill with water to cover
  3. It is okay if a few edges of the potatoes are peeking up out of the water
  4. Sprinkle with the salt
  5. Close and lock the lid
  6. Set the burner heat to high
  7. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  8. Set a timer to cook for 6 minutes
  9. Remove the pot from the heat
  10. Open the cooker with the Quick Release method
  11. Be careful of the steam as you remove the lid
  12. The potatoes should be soft and tender when pierced with the tip of a knife and still hold their shape
  13. Drain in a colander
  14. You can leave the potatoes in the pot, shaking to dry them a bit, or transfer to a deep serving bowl
  15. Using a ricer, potato masher, or handheld electric mixer on low speed, mash the potatoes; do not use a food processor
  16. Add the butter and then the buttermilk
  17. Beat to the desired consistency, very smooth or a bit chunky (smashed), adding more buttermilk 1 tablespoon at a time as needed
  18. Taste for salt and pepper
  19. Serve immediately
  20. Julie’s Creamy Garlic Buttermilk Mashed Potatoes: Add 2 to 3 peeled cloves garlic with the potatoes in Step 1
  21. Reduce the butter to 2 tablespoons and add 2 tablespoons cream cheese in Step 4
  22. Creme Fraiche Mashed Potatoes: Substitute ¾ cup creme fraiche for the buttermilk
  23. Heat it in a small saucepan over low heat until hot and add in Step 4, along with the butter

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