Super easy Ninja Foodi Mashed Potatoes made with whole ingredients and ready to pair with all of your favorite dishes. These no drain mashed potatoes soak up all of the chicken stock while in the pressure cooker and are full of flavor and creaminess!
Creamy mashed potatoes go with just about anything. Need a quick side dish? Done! Want something for a nice family dinner? Mashed potatoes it is. Potatoes are incredibly versatile and beginner friendly to make.
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Why make Ninja Foodi Mashed Potatoes?
Mashed potatoes are pretty simple to make, right? What if you could make them even simpler? Doesn't that sounds great! Well making mashed potatoes in the Ninja Foodi on the instant pot (pressure cooker) function does just that!
Pressure cooking potatoes means you don't have to worry about the pot boiling over or checking for doneness. There is just the right amount of liquid and the machine does all the work. This frees you up to walk away and do other things or complete the other components of your dinner.
Like making Instant Pot Pumpkin Puree, these potatoes turn absolutely melt in your mouth creamy when pressure cooking!
If you're looking for more Ninja Foodi recipes, try Ninja Foodi lobster tails or Ninja Foodi corned beef. One uses the air fryer function and the other the instant pot function.
Ingredient Notes
- Potatoes. In this recipe, I used peeled idaho potatoes, but feel free to sub in your favorite starchy or all purpose potato. Red potatoes (with or without skin), yukon gold potatoes, russet potatoes, all work great.
- Chicken stock. This is a trick that I learned from my sister! Her family is predominately dairy free, so they cook their potatoes in chicken stock and mash them up without additional butter or cream. I love the flavor the chicken broth adds and since we are making them in the pressure cooker, they soak up all of that goodness!
- Butter. It makes everything better right?
- Heavy cream or whole milk. You can do a combination of the two, one or the other, or even half and half. Whatever you have on hand will work here.
- Salt. Add it to your taste preferences.
For a full list of ingredients, see the recipe card below.
Variations and Substitutions
- With a few changes, you can tweak this recipe to make these into vegan mashed potatoes. Use water or veggie stock instead of the chicken stock, use vegan butter and unsweetened vegan milk. You can also leave out the butter and milk entirely. The result won't be as creamy but it will still be delicious!
- Add herbs or garlic. Chives, parsley, garlic, all would be delicious! Add at the end (after you pressure cook the potatoes) when you are adding in the cream and butter.
- Add shredded cheese. Shredded cheddar cheese would make a delicious addition to these mashed potatoes. You could even make them loaded mashed potatoes and add bacon bits and green onions, as well!
How to pressure cook mashed potatoes
Step 1. Wash and peel potatoes and cut them into approximately 2 inch chunks. Place potatoes in a clean bowl and cover with cold water. This helps to stop them from browning and rinse off some of the excess starch.
Step 2. Remove from water bath and place into instant pot insert of Ninja Foodi.
Step 3. Add chicken stock and attach the pressure cooker lid. Make sure it is on the sealing setting on top. Set for 10 minutes at high pressure.
Step 4. Allow to natural release (which means do nothing after the cook time is up) for 5 minutes. Quick release (carefully toggle the notch from sealing to venting to allow the steam to escape) the remainder of the way.
Step 5. The potatoes should have absorbed all of the cooking liquid, so there is no need to drain them. Don't worry if there is a little broth left.
Step 6. Add room temperature butter and warm cream and mash by hand or in a stand mixer. Add salt to taste.
Recipe Tips
- If there is too much liquid leftover (different potatoes man absorb different amounts) don't worry! You can drain some or you can turn the Ninja Creami on to the saute function after you have removed the lid and allow the remaining liquid to cook off.
- Warm the cream in a saucepan over low heat and use room temperature butter before adding both ingredients to the mashed potatoes. This will result in a much smoother mash.
- You can mash these potatoes in right in the pot of the Ninja Creami or you can place them in a separate bowl. My suggestion would be to use a Kitchenaid stand mixer with the paddle attachment! It results in a super fluffy mashed potato.
What to serve with mashed potatoes
Anything you want! In all seriousness, this mashed potatoes recipe is about as versatile as they get and can be enjoyed as a side with just about any meal. Here are some suggestions.
- With a ninja foodi turkey tenderloin or whole herb roasted turkey
- slow cooker chicken chasseur
- alongside a baked bone in chicken breast or ninja foodi chicken thighs
- with french onion soup meatballs or french onion soup chicken
- with swedish meatballs
Recipe FAQs
Store any leftovers in an airtight container in the fridge for up to 3-4 days.
While regular potatoes don't freeze super well, cooked mashed potatoes potatoes are an exception. Store cooled mashed potatoes in an airtight container for up to 3-4 months. Thaw in the refrigerator and then reheat on the stove until warm. You may want to add a little cream or chicken broth to freshen them up.
more ninja foodi recipes
If you tried this Ninja Foodi Mashed Potatoes Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the comments below. I love to hear from you.
Ninja Foodi Mashed Potatoes
Ingredients
- 2 lbs. Potatoes peeled
- 1 cup Chicken Stock
- 4 tbsp. Butter
- ½ cup Whole milk or heavy cream
- 1 tsp. Salt
Instructions
- Wash and peel potatoes and cut them into approximately 2 inch chunks. Place potatoes in a clean bowl and cover with cold water. This helps to stop them from browning and rinse off some of the excess starch.
- Remove from water bath and place into instant pot insert of Ninja Foodi. Add chicken stock and attach the pressure cooker lid. Make sure it is on the sealing setting on top.
- Set for 10 minutes at high pressure.
- Allow to natural release (which means do nothing after the cook time is up) for 5 minutes.
- Quick release (carefully toggle the notch from sealing to venting to allow the steam to escape) the remainder of the way.
- The potatoes should have absorbed all of the cooking liquid, so there is no need to drain them. Don't worry if there is a little broth left.
- Pour into a bowl and add butter and cream. Mash potatoes to desired consistency.
- Add salt to taste.
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