Pressure Cooker Beginner 25 min

Pressure Cooker Mashed Potatoes

Potatoes cooked under pressure for 8 minutes, drained, and mashed with butter and warm milk — smooth and creamy in 25 minutes.

Pressure Cooker Mashed Potatoes illustration

Steps

  1. 01

    Peel the potatoes and cut into roughly 4 cm cubes. Lightly smash the garlic cloves. Place in the pressure cooker, cover with cold water, add the salt. Close the lid and seal the valve.

  2. 02

    Cook at high pressure for 8 minutes.

  3. 03

    Quick release the pressure. Drain thoroughly. Mash the potatoes with a potato masher or ricer, then stir in the butter and warm milk until smooth and creamy.

  4. 04

    Season with salt and pepper to taste. Serve immediately.

Why it works

What is starch gelatinization in rice?

Starch gelatinization is what happens when starch granules in rice absorb water and swell when heated. In a pressure cooker, the sealed environment prevents evaporation and keeps the temperature constant, so every grain cooks uniformly. The result is fluffy, separate rice — not sticky, not crunchy in the middle.

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How does a pressure cooker cook food so much faster?

A sealed pressure cooker traps steam and raises the boiling point of water from 100°C to about 120°C. That extra 20 degrees accelerates every cooking process — collagen breaks down into gelatin, starches gelatinize, and proteins set faster. What takes 3 hours in the oven takes under 40 minutes under pressure.

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Substitutions
  • buttercoconut oil×1

    Direct replacement. Adds slight coconut flavor.

  • butterolive oil×0.75

    Use 3/4 the amount. Changes texture, less rich. Works for cooking, not for baking.

Pressure Cooker Cooking Times Chart →

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01

Peel the potatoes and cut into roughly 4 cm cubes. Lightly smash the garlic cloves. Place in the pressure cooker, cover with cold water, add the salt. Close the lid and seal the valve.

Potatoes 900 g
Garlic 2 unit
Salt 5 ml