Creamy Pressure Cooker Mashed Potatoes with Half and Half

Ingredients

• 1.13 kg (2 1/2 pounds)potatoes, peeled and cut into 4 cm (1.5-inch) pieces
• 120 ml (1/2 cup)chicken broth
• 120 ml (1/2 cup)milk
• to tastesalt and ground black pepper
• 43 g (3 tablespoons)butter
• 60 ml (1/4 cup), or more as neededhalf-and-half

Instructions

1. 1

   Add the ingredients

   Put the potatoes in the pressure cooker. Add the broth and milk, season lightly with salt and ground black pepper, and stir.

2. 2

   Cook under pressure

   Fit and lock the lid, then turn the valve to sealing. Press Manual and set the timer for 10 minutes. Allow about 5–8 minutes for the cooker to come to pressure.

3. 3

   Release the pressure

   When the timer beeps, let the pressure release naturally for 5 minutes. Open the valve to release any remaining pressure.

4. 4

   Mash the potatoes

   Open the lid and mash the potatoes in the cooker. Add the butter and half-and-half, then continue mashing until the potatoes reach your preferred consistency. Season with salt and ground black pepper to taste.

5. 5

   Serve or keep warm

   Serve the potatoes, or keep them warm in the pressure cooker until ready to serve.

What are pressure cooker mashed potatoes?

Mashed potatoes are a familiar American side dish, with roots in the broader tradition of cooking and mashing potatoes. This version uses a pressure cooker to soften the potatoes in broth and milk before they are mashed in the same pot.

Butter and half-and-half give the finished potatoes a rich, creamy texture. Because the cooking liquid stays in the pot, there is no draining step.

Nutrition and macros by portion

The nutrition label shows one serving as written: 185 calories, 5g protein, 24g carbs, 7g fat.

The potatoes provide most of the carbohydrates, while the butter and half-and-half contribute much of the fat. The milk, broth and potatoes also contribute some protein; serve a portion with vegetables and a protein-rich main to make a more balanced plate.

Choosing the potatoes and liquid

Potatoes: Peel them and cut them into evenly sized 4 cm pieces so they cook at a similar rate.

Cooking liquid: The broth and milk cook alongside the potatoes and remain in the pot for mashing. Season the mixture lightly at first, then adjust the seasoning at the end.

The pressure-cooking stage

Sealing: Check that the lid is locked and the valve is set to sealing before starting the 10-minute cook. The cooker needs about 5–8 minutes to reach pressure, in addition to the timer setting.

Release: Let the pressure come down naturally for 5 minutes after cooking, then open the valve to release what remains. Wait until the pressure has released before opening the lid.

Getting the texture right

Mashing: Mash the potatoes directly in the cooker, adding the butter and half-and-half as directed. Stop when the texture suits you, adding more half-and-half if you want them softer.

Seasoning: Taste after mashing and adjust the salt and pepper. Starting with light seasoning leaves room to account for the saltiness of the broth.

Timing and serving

The recipe lists 15 minutes total, while the cooker also takes about 5–8 minutes to reach pressure and the method includes a 5-minute natural release. Have the butter and half-and-half ready so they can be added as soon as the lid is opened.

Serve the potatoes while warm alongside a main dish and vegetables. If they need to wait, the method allows them to stay warm in the pressure cooker until serving.

Keeping the potatoes creamy

Add the half-and-half as listed, then assess the texture before pouring in more. A little extra can loosen the potatoes, but adding it gradually makes it easier to avoid a thinner result than you want.

Use a potato masher for the method described here and mash only until the potatoes reach your preferred consistency. Finish with a final taste for seasoning.

Recipe notes & tips

• Cut the peeled potatoes into evenly sized 4 cm pieces.
• Season the cooking liquid lightly, then taste and adjust after mashing.
• Allow about 5–8 minutes for the cooker to reach pressure before the 10-minute timer begins.
• Keep the half-and-half nearby so you can adjust the texture while mashing.
• Use the cooker’s keep-warm setting or function if holding the potatoes before serving.

Variations

• More half-and-half: Add it gradually for a softer, creamier consistency.
• More butter: Stir in a little extra butter for a richer finish.
• Broth choice: Use a different broth if you prefer, while keeping the recipe’s measured amount.
• Pepper-forward: Add extra ground black pepper to taste at the end.
• Chunkier texture: Stop mashing sooner, once the potatoes reach the consistency you like.

Common mistakes to avoid

• Uneven pieces: They may cook inconsistently; cut the potatoes into evenly sized 4 cm pieces.
• Wrong valve setting: Pressure will not build as intended; turn the valve to sealing before cooking.
• Opening too soon: Release pressure for 5 minutes naturally, then vent the remainder before opening the lid.
• Adding all the extra dairy at once: The potatoes may become thinner than you want; add more half-and-half gradually.
• Over-seasoning early: Broth can add salt; season lightly before cooking and adjust after mashing.

How to store

Transfer leftovers to a covered container and refrigerate for up to 3–4 days. Reheat gently until hot, stirring in a small splash of milk or half-and-half if needed to loosen the texture.

Frequently asked questions