Creamy Mashed Potatoes with Brown Butter

Steaming the potatoes above the water keeps them fluffy, and browned butter gives this classic side a nutty depth.

Cooking Time: 15 minutes

Cooking Levels:
Vitavit Premium – level 3
Vitaquick Premium – level 2

You'll need: a perforated insert and a tripod

Ingredients

• 2¼ lbs (1 kg) starchy potatoes, such as russets
• Salt
• 9 tbsp (125 g) butter
• Scant ½ cup (100 g) heavy cream
• Sea salt
• Freshly grated nutmeg

Directions

1. Peel, wash and coarsely dice the potatoes and put them in the perforated insert. Add the minimum amount of water to the pressure cooker and season with salt. Set the insert on the tripod and close the lid.
2. Set the pressure regulator to setting 3 and heat on the highest setting. As soon as the yellow ring appears (cooking indicator: 1st ring), reduce the heat. When the green ring becomes visible (cooking indicator: 2nd ring), cook the potatoes for about 15 minutes.
3. Meanwhile, melt the butter in a saucepan until lightly browned.
4. Remove the pot from the heat, release the steam and open the lid. Mash the potatoes, then fold in the browned butter and cream. Season to taste with sea salt and nutmeg.

Photo: Mathias Neubauer

Recipes and photos from The World of Pressure Cooking, ©2025 Robert Rose Inc. Used with permission.