Thanksgiving Pressure Cooked Mashed Potatoes

Thanksgiving is right around the corner and these pressure cooked mashed potatoes are going to give your traditional potatoes a real run for their money.


  • 8 Yukon Gold Potatoes, Peeled If Desired
  • 4 Garlic Cloves, Minced
  • 1 Teaspoon Kosher Salt
  • Freshly Ground Pepper
  • 3/4 Cup Whole Milk
  • 1/2 Cup Grated Parmesan Cheese
  • 2 Tablespoons Mascarpone Cheese
  • 6 Tablespoons Salted Butter
  • 1 Tablespoon Chopped Fresh Sage
  • Garlic Powder



  • Combine your potatoes, garlic, salt, and a pinch of pepper with 3 and 1/2 cups water in your pressure cooker pot.


  • Lock your lid in place. Select the pressure cooker function, and the potato function (if your pressure cooker has that setting), then pressure cook on high for 10 minutes.
  • Open the quick or natural release vent. You can open your pressure cooker once the steam subsides.
  • Drain your potatoes then add them back to your pressure cooker pot.
  • Pour in your milk, then mash. You can use a hand mixer or potato masher for this step.
  • Once smooth, add in your parmesan and mascarpone cheeses, and mix until combined.


  • In a small saucepan or skillet, melt your butter over medium heat until the butter turns slightly brown. This should take around 3-5 minutes. Make sure not to overcook.
  • Stir in your sage and cook until Fragrant. About 30 seconds.
  • Pour the butter/sage combo into the mashed potatoes and mix.
  • Taste your potatoes and season with salt, pepper, and garlic powder to taste.


  • If you would like to make ahead, you can prepare your potatoes up to step 2 the night before Thanksgiving. Remove from the fridge a few hours before serving to soften, then finish making your potatoes by completing step 3.
  • Place in an oven-safe dish, and heat until warm, stirring occasionally. If heating several hours before your meal, keep on a low heat.

Happy Thanksgiving from all of us at PPL Motorhomes!