Keto 15-Minute Pressure Cooker Mashed Potatoes
These creamy mashed potatoes are ready in just 15 minutes using a pressure cooker. Small yellow potatoes are cooked until tender, then mashed with butter, seasoning, and milk to create a smooth, fluffy texture. The addition of fresh chives adds a mild onion flavor and bright color. Perfect as a quick side dish for weeknight dinners or when you need to prepare potatoes faster than traditional stovetop methods. The pressure cooker method saves time while delivering consistently creamy results.
Ingredients
Instructions
- 1
Place potatoes and salt in pressure cooker and add just enough water to cover
- 2
Cover and cook on high pressure for 9 minutes, then release pressure
- 3
Check that potatoes are tender with a sharp knife
- 4
Drain potatoes while reserving half cup of cooking water
- 5
Return potatoes to pressure cooker and mash lightly with a masher to soften slightly
- 6
Add butter, salt and pepper, adjusting salt based on butter type used
- 7
Add a few tablespoons of milk to make mixture creamy
- 8
Taste and add more cooking water or milk if desired for creamier texture
- 9
Stir just enough to combine and repeat until desired consistency is reached
- 10
Garnish with chives before serving
Tips
Reserve some potato cooking water to adjust consistency - it adds more potato flavor than plain milk.
Start with less salt and butter, then taste and adjust since different butter types have varying salt content.
For ultra-smooth potatoes, pass through a ricer or food mill instead of mashing with a masher.
Good to Know
Refrigerate leftovers up to 3 days. Reheat with a splash of milk or cooking water.
Can make 2 hours ahead and keep warm in slow cooker on low with lid slightly ajar.
Serve immediately while hot for best texture and flavor.
Common Mistakes
Don't overmix after adding liquid to avoid gluey texture.
Add liquid gradually to control consistency - it's easier to thin than thicken.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use russet potatoes instead?
Yes, but they may break down more and create a fluffier texture. Reduce cooking time to 7-8 minutes and check for doneness.
What if my potatoes are too watery?
Cook uncovered on saute mode for 1-2 minutes to evaporate excess moisture, stirring gently to prevent sticking.
Can I freeze leftover mashed potatoes?
Yes, freeze up to 2 months. Thaw overnight and reheat with extra liquid since texture may separate slightly.