One of my absolute favorite side dishes is potatoes! Any kind of potato. Mashed, baked, French fries, tater tots, however you are serving them up I will take them! I am going to share my mashed potato recipe in this post, which I make with my electric pressure cooker. I assume if you clicked on this recipe you probably have a pressure cooker, BUT if you don’t, you must get one, they are fantastic.
Using the pressure cooker to make mashed potatoes is simple and quick, which is why I use it! Put the potatoes into the cooker, drown the potatoes in chicken broth, put on the lid and set the time and let it do it’s thing. Once the timer goes off it’s as simple as releasing the pressure, straining, mashing and then stirring in all the great ingredients!
I like my mashed potatoes thick and creamy and layered with flavors! You can add each element a little at a time and mix and do a little (or big) taste test. You may like more sour cream and less cream cheese, or less or maybe even no shredded cheese. I am sharing the way that my family enjoys them. In the recipe below I made a big batch for a get together, obviously you can make much less and adjust ingredients based on what your taste buds are telling you. I usually leave my potatoes in the pressure cooker, but this time I transferred them into a crock pot with a liner (easy peasy cleanup) so that I could bring them in the car and then just plug them in and keep them warm once I got to my brothers house.
- 5 Pound Bag of Gold Potatoes
- You don’t have to use gold, this is our preference.
- Black Pepper
- Low Sodium Chicken Broth
- 3 Tbs Unsalted Butter
- 3 oz Cream Cheese
- 12 oz Sour Cream
- 3/4 Cup of Shredded Cheese
- Green Onions or other toppings of your choice (optional)
- Peel potatoes if desired. I peel off any browned or ugly areas, but one of the reasons I like gold potatoes is that the skin is so thin it really isn’t necessary to completely peel them.
- Cut potatoes into about 1/2 inch thick slices and place in pressure cooker.
- Sprinkle top of potatoes with ground black pepper.
- Pour chicken broth into pressure cooker until the liquid is visible at the top of the potatoes. They do not need to be 100% covered (see photo above). If you don’t have enough chicken broth you can use chicken broth and water, or all water if completely necessary.
- Set your pressure cooker on high pressure for 9 minutes.
- Once cook time is complete release pressure, strain potatoes in a colander and return to pressure cooker.
- Mash potatoes with a potato masher thingy (very technical). Add butter, cream cheese, sour cream and shredded cheese and then keep mashing and stirring until all ingredients are completely combined.
- (Optional) Sprinkle potatoes with additional toppings of your choice. I like to keep it simple with green onions and/or bacon bits.
- Serve and enjoy!!