Low Sodium Pressure Cooker Mashed Potatoes

Total time35 min

Prep time10 min

Cook time20 min

Low Sodium Pressure Cooker Mashed Potatoes

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

3 lbs russet potatoes, peeled and cut into 2-inch chunks
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
1 cup water
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
4 tbsp unsalted butter, cut into pieces
¾ cup heavy cream
½ tsp black pepper, or to taste

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Add the potato chunks, water, and 1 tsp salt to the pressure cooker insert. Lock the lid and set the valve to sealing. Cook on high pressure for 10 minutes.
2
While the potatoes cook, warm the heavy cream and butter together in a small saucepan over low heat until the butter is melted and the cream is steaming. Remove from heat and set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!