If you are a mashed potato lover like me, you are going to love these Ninja Foodi Mashed Potatoes. They are rich, creamy, and so satisfying. The perfect comfort food for your holiday table…or a Tuesday night!
There's something about mashed potatoes that just make everything better.
It could be the creamy, buttery consistency or the way they perfectly soak up any type of sauce or gravy.
Whatever the reason, mashed potatoes are a comfort food classic and a must for your Thanksgiving and Christmas table.
With the Ninja Foodi, making perfect mashed potatoes is easier than ever!
In just a few simple steps, you can have fluffy, delicious mashed potatoes that will rival those your grandmother used to make.
So gather your ingredients and get ready to experience the best creamy mashed potatoes ever!
Once you make mashed potatoes in the Ninja Foodi pressure cooker, you may wonder why you ever made them any other way.
Ingredients
- Potatoes: I used Yukon gold potatoes for this recipe, but you could use russet or even red potatoes if you like.
- Broth: Use chicken broth or vegetable broth to add some extra flavor to the mashed potatoes.
- Garlic: A little minced garlic adds a hint of savory depth.
- Butter: Butter is key for that classic creamy texture, but feel free to use margarine or dairy-free alternatives if needed.
- Salt: Don't skimp on the salt! It brings out the flavor in the potatoes.
- Sour cream: This adds a tangy richness to the mashed potatoes. You could also use Greek yogurt or creme fraiche if you prefer.
- Half and half: This helps thin out the mashed potatoes and make them extra creamy. You could use heavy cream or whole milk if that is what you have on hand. Feel free to add more as needed for your desired consistency.
- Black pepper: A little freshly ground black pepper adds a nice kick to the mashed potatoes.
Tips & Tricks
- If you like some lumps in your mashed potatoes, mash them with a potato masher or a large fork. For smoother potatoes, use a potato ricer.
- I don’t recommend using a food processor, as this leaves the potatoes gummy.
- You can let the cooked potatoes sit for about an hour before mashing, or you can go ahead and mash them and keep them on warm.
- Yukon gold potatoes will make creamier and glossier mashed potatoes. Use russet potatoes for fluffier potatoes.
- If you have residual liquid after the potatoes cook, you can select saute and cook until the liquid steams out. I find this easier than draining. (Note: the liquid should cook out while pressure cooking; this should only be necessary if you accidentally over-pour.)
- Make sure you transfer the potatoes to a bowl before mashing if you are using a fork or metal potato masher. You don’t want to scratch the coating of your inner pot.
Variations
- For garlic mashed potatoes, add 2-3 additional cloves of minced garlic along with the butter and salt when cooking the potatoes. Adjust the amount of garlic to taste.
- For cheesy mashed potatoes, stir in 1 cup shredded cheddar cheese after mashing.
- For loaded mashed potatoes, stir in cooked bacon bits, green onions, and shredded cheese before serving. Garnish with chives.
- For a dairy-free option, substitute coconut milk or almond milk for the half and half. Or try using avocado instead of butter and sour cream or use dairy free alternatives for both.
Serving Suggestions
This Ninja Foodi mashed potatoes recipe works great with so many dishes! Some of my favorite options include:
Main Course
- Instant Pot Chicken Drumsticks
- Roasted Tri Tip
- Picanha Roast
- Hanger Steak
- Blackstone Steak
- Air Fryer Turkey Breast
Complementary Sides
- Instant Pot Green Beans
- Caramelized Brussels Sprouts
- Air Fryer Mac and Cheese
- Green Beans with Bacon
- Air Fryer Stuffing
Frequently Asked Questions
How do you keep mashed potatoes warm in Ninja Foodi?
You can keep the mashed potatoes warm by selecting "keep warm" on the Ninja Foodi.
I recommend stirring them occasionally for the best results.
How do you reheat mashed potatoes without drying them out?
You can reheat mashed potatoes by placing them in a microwave safe dish and heating them for 1-2 minutes, stirring halfway through.
Alternatively, you can place them in a covered casserole dish in the oven or toaster oven at 350 degrees for about 10 minutes, stirring once or twice.
Adding a bit of milk or broth while reheating can also help prevent them from drying out.
Tools Needed to Make
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- Ninja Foodi
- Potato Masher or Potato Ricer
Storage
Make and chill mashed potatoes up to two days ahead. Reheat gently, adding a little cream to make them velvety. (See FAQ’s for reheating tips.)
Leftover mashed potatoes can be stored in the fridge for up to five days or frozen for up to three months. Thaw in the refrigerator before reheating.
How to Make
For the full recipe with measurements, see the recipe card below.
First, start by peeling and dicing your potatoes.
Pour the broth into the inner pot of your Ninja Foodi and add the diced potatoes, garlic, tablespoon of butter, and salt.
Close the pressure lid and make sure the pressure release valve is in the sealed position. Select high pressure and set to 8 minutes.
When the time is up, do a quick release and open the lid. Add the remaining butter and use a potato masher or ricer to mash the potatoes.
Stir in the sour cream, half and half, and pepper.
Serve hot with your favorite toppings or sauce, and enjoy!
More Ninja Foodi Recipes to Try
- Ninja Foodi Chicken Breast
- Ninja Foodi Potato Soup
- Ninja Foodi Cornbread
- Ninja Foodi French Onion Soup
- Ninja Foodi Green Beans
- Ninja Foodi Turkey Breast
- Ninja Foodi Apple Crisp
More Mashed Potato Inspiration
25-Minute Ninja Foodi Mashed Potatoes
Equipment
- Ninja Foodi
Ingredients
- 3 pounds yellow potatoes like Yukon gold
- ½ cup broth
- 1 teaspoon minced garlic
- 5 tablespoons unsalted butter divided
- 2 teaspoons sea salt
- 1 cup sour cream
- 2 tablespoons half and half plus more as needed
- ½ teaspoon fresh ground black pepper
Instructions
- Peel and dice your potatoes.
- Pour the broth in the inner pot of your Ninja Foodi.
- Place the potatoes in your Ninja Foodi and add the garlic, tablespoon of butter, and salt.
- Close the lid and make sure the pressure release valve is in the SEAL position.
- Select High Pressure, and set the time to 8 minutes. Select START/STOP to start cooking.
- When the time is up, do a quick release and once the pressure is released open the lid.
- Add the remaining butter and use a potato masher to mash the potatoes.
- Stir in the sour cream, half and half, and pepper.
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