Mashed potatoes topped with parsley and melted butter, in a large serving bowl
4.5 Stars
17 Votes
Rate This Recipe

Creamy Pressure-Cooker Mashed Potatoes

Using a pressure cooker gives you homemade mashed spuds fast, and a bit of mayonnaise mixed in is the secret ingredient to the creamiest, most delicious mashed potatoes ever. They reheat well, too, so make them the day before a big meal and store covered in the fridge.

Prep Time:

30 mins.

Cook Time:

7 mins.


6 Servings


  • 3 pounds Yukon Gold potatoes
  • 2 teaspoons fine salt + extra to taste
  • 4 tablespoons unsalted butter, divided + extra for topping
  • 1/2 cup Blue Plate®️ Mayonnaise
  • 1/4 cup heavy cream
  • 1 tablespoon parsley, finely chopped, for garnish
  • Freshly ground black pepper, for garnish


  1. Wash and peel potatoes and cut into quarters. Transfer potatoes to the bowl of an Instant Pot® (or other pressure cooker) and add just enough water to cover. Add the 2 teaspoons salt and 2 tablespoons of the butter.
  2. Set the Instant Pot pressure setting at high for 7 minutes. When done, use the quick release valve to immediately release pressure. Drain potatoes in a strainer and transfer to a heat-proof bowl.
  3. Mash potatoes with a potato masher or ricer. Add mayonnaise, heavy cream and remaining butter and mix well. Salt to taste.
  4. Serve garnished with chopped parsley, freshly ground black pepper and a pat of butter, if desired.
  • This is a great make-ahead side dish that reheats beautifully for a big meal. Prepare a day ahead and store covered in the refrigerator.
Back To Top Of Page