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–+ servings

Ninja Foodi Mashed Potatoes

Cheesy Ninja Foodi Mashed Potatoes are perfectly & comforting mashed-potato recipe that's been pressure cooked with the Foodi. Find helpful tips for making this mashed-potato recipe and more here.
Mary Woita
Prep Time 5 minutes
Cook Time 4 minutes
Pressure Time 10 minutes
Total Time 19 minutes
Serving Size 6

Ingredients

  • 6-8 medium Yukon gold potatoes or about 3 pounds
  • 1 cup water
  • 4 tablespoons butter
  • 1/2 cup sour cream
  • 1/2-1 teaspoon salt or to taste
  • 1 cup shredded cheddar cheese
  • 1/4 cup green onions chopped
  • 1/2 cup heavy cream or more to thin out potatoes to preference

Instructions

  • Peel potatoes and cut in to large pieces and place inside of the air crisp basket. Add the water.
  • Place the pressure lid and move the vent knob to seal. Select the pressure cooker setting on high and the time to 4 minutes. Press start. It takes about 10 minutes or so for the Foodi to come to pressure.
  • Quick release the pressure after the timer goes off by moving the knob to vent. Carefully remove the lid and drain the potatoes.
  • Return the potatoes to the Foodi cooking pot and set the air crisp basket aside. And add the butter and salt.
  • Using the back of wooden spoon, mash the potatoes until well combined. You want to use a utensil that won't scratch the surface of the cooking pot.
  • Stir in the sour cream, shredded cheese, green onions until well combined. Add in the heavy cream and mix well.
  • Add any additional salt to taste if needed.
  • Serve and enjoy!

Notes

  • I like to use the air crisp basket to cook the potatoes as it makes it easier to drain for me. You could pressure cook them directly in the cooking pot and drain the water in a colander if you prefer.
  • If you want to thin out the mashed potatoes even more, add a little more heavy cream. Or even a bit of broth works well, if you'd prefer.
  • To ensure you get a nice creamy consistency, make sure that these potatoes are mashed right away after cooking.
  • Giving them time to sit and cool down allows air to give the potatoes a skin which will make them harder to mash and get an even consistency.
  • You can even leave the skins on (after washing) in this recipe if you prefer. Just skip peeling them and opt for a good old scrub down prior to cutting and pressure.
  • The potatoes don’t need to be diced small. But, they should be cut to pretty consistent pieces to help ensure even cooking.