Classic Ninja Foodi Mashed Potatoes
Introduction
I remember the first time I tried making mashed potatoes in my Ninja Foodi. It was a rainy Sunday, and the house smelled like warm butter and rosemary. I had a bag of Yukon Golds and a craving for something silky and comforting.
After a few experimental batches, I landed on this version that gives ultra-creamy texture with minimal fuss. The steam from the Foodi, the soft potato clouds, and the little splash of hot cream made the whole kitchen feel like a hug.
This recipe is special to my family because it turns a simple side into something that feels celebratory. If you need a dairy-free option, I sometimes adapt it using plant milk and olive oil see this helpful guide to making creamy mashed potatoes without milk for ideas: creamy mashed potatoes without milk.
What Makes This Recipe Special
What Makes This Recipe Special
- Fast pressure-cooking in the Ninja Foodi cuts cook time without sacrificing texture.
- Results are consistently creamy because the potatoes steam evenly under pressure.
- Family-approved: it’s forgiving, so you can tweak butter and cream amounts for richer or lighter versions.
- Great for weeknights and holidays alike.
Ingredients You’ll Need
For the Potatoes
- 2 pounds Yukon Gold potatoes, scrubbed, peeled if preferred, cut into 1-inch cubes (Yukon Golds give a naturally buttery flavor)
- 1 cup water (for the Foodi pot)
- 1 teaspoon kosher salt (for the cooking water)
For the Mash
- 4 tablespoons unsalted butter, room temperature (increase for richer mash)
- 1/2 cup whole milk or heavy cream, warmed (see substitution notes)
- 1/4 cup sour cream or plain Greek yogurt, optional for tang and creaminess
- Salt and freshly ground black pepper, to taste
Optional Toppings and Add-ins
- 2 tablespoons chopped chives or fresh parsley
- 1/2 cup shredded cheddar or Parmesan, stirred in or sprinkled on top
- 1 teaspoon roasted garlic paste for deeper flavor
Notes: For dairy-free, substitute olive oil and unsweetened almond or oat milk. Use russets if you prefer a fluffier mash, but they will absorb more liquid.
How to make Classic Ninja Foodi Mashed Potatoes
Step 1: Prepare the potatoes (5 minutes)
- Peel (if desired) and cut potatoes into roughly 1-inch cubes so they cook evenly. Even pieces equal consistent tenderness.
Step 2: Add to the Ninja Foodi (1 minute)
- Place a steamer rack or basket in the Foodi. Add 1 cup water to the bottom of the pot and arrange the potato cubes on the rack. Sprinkle 1 teaspoon kosher salt over the potatoes.
Step 3: Pressure cook (12–14 minutes)
- Close the lid and set the Foodi to Pressure Cook / High for 12 minutes. When the timer finishes, perform a quick release carefully. Potatoes should be fork-tender and collapse when pierced.
Step 4: Drain and return potatoes (1–2 minutes)
- Pour off any excess water. Transfer potatoes back to the inner pot or a warm bowl. Let steam escape for a minute so excess moisture evaporates.
Step 5: Mash and finish (3–5 minutes)
- Add 4 tablespoons room-temperature butter and 1/2 cup warm milk or cream. Use a potato masher or ricer for a smooth texture. Mash until you reach your preferred consistency. For ultra-smooth mash, pass potatoes through a ricer before folding in butter.
- Taste and season with additional salt and freshly ground black pepper. Stir in 1/4 cup sour cream if using for extra richness.
Step 6: Serve warm
- Transfer to a warmed serving bowl. Garnish with chopped chives, a pat of butter, or a sprinkle of cheese. The surface should look glossy and hold soft peaks when spooned.
Visual cues: potatoes should be fully collapsed when pierced with a fork after pressure cooking. The finished mash should be smooth and fluffy, not gluey. If it feels gluey, you likely overworked the starch; fold gently instead.
Tips & Recipe Variations
- Use a ricer for the silkiest texture and to avoid gluey potatoes.
- Warm the milk or cream before adding to prevent cooling the mash and to help absorption.
- For lighter mash, substitute half the butter with olive oil and use low-fat milk.
- For garlicky mash, roast 4 cloves of garlic and mash them in with the butter.
- Make-ahead: keep mashed potatoes in an oven-safe dish, cover tightly, and reheat at 350°F for 20–25 minutes, stirring once for even heat.
- Freezing: cooled mashed potatoes freeze well in airtight containers for up to 3 months. Thaw overnight and reheat gently with added milk or cream.
- To avoid watery mash, drain potatoes thoroughly and let steam off before mashing.
Review
I made these for a family dinner and everyone went back for seconds. The Foodi made them unbelievably quick and the texture was spot on. Comforting, buttery, and easy to customize. – A happy home cook
How to Serve
- Pair with roast turkey, glazed ham, pot roast, or pan-seared chicken for a classic meal.
- Serve topped with pan drippings or gravy for an indulgent finish.
- Presentation tip: spoon into a warmed bowl, make a shallow well in the center, and add a knob of butter and a sprinkle of chopped chives for a restaurant feel.
- Nutrition note: a typical 1-cup serving is around 200–300 calories depending on butter and cream amounts. Adjust portion sizes to fit dietary needs.
Frequently Asked Questions
Q: Can I make these ahead of time?
A: Yes. Keep mashed potatoes in an oven-safe dish, covered, and reheat at 350°F until warmed through, adding a splash of milk to loosen if needed.
Q: Can I freeze the leftovers?
A: Absolutely. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently with added milk or butter.
Q: What can I use instead of milk or cream?
A: Use unsweetened almond, oat, or soy milk for dairy-free versions, and substitute butter with olive oil or vegan margarine.
Q: How do I prevent the mash from becoming watery?
A: Drain well after pressure cooking, allow steam to escape, and add liquids gradually. Overworking potatoes releases starch and can make them gluey, so mash gently.
Conclusion
This Classic Ninja Foodi Mashed Potatoes recipe has become my go-to for evenings when I want something quick, creamy, and comforting. It takes advantage of the Foodi’s pressure function to cut cooking time while delivering a texture that feels indulgent. I hope you try it and make it your own with add-ins and toppings your family loves. For a quick 25-minute variation and another helpful method, check out 25-Minute Ninja Foodi Mashed Potatoes – Wendy Polisi. Please share how yours turned out or any twists you tried.
Ninja Foodi Mashed Potatoes
Ingredients
Method
- Peel (if desired) and cut potatoes into roughly 1-inch cubes so they cook evenly. Even pieces equal consistent tenderness.
- Place a steamer rack or basket in the Foodi. Add 1 cup water to the bottom of the pot and arrange the potato cubes on the rack. Sprinkle 1 teaspoon kosher salt over the potatoes.
- Close the lid and set the Foodi to Pressure Cook / High for 12 minutes. When the timer finishes, perform a quick release carefully. Potatoes should be fork-tender and collapse when pierced.
- Pour off any excess water. Transfer potatoes back to the inner pot or a warm bowl. Let steam escape for a minute so excess moisture evaporates.
- Add 4 tablespoons room-temperature butter and 1/2 cup warm milk or cream. Use a potato masher or ricer for a smooth texture. Mash until you reach your preferred consistency. For ultra-smooth mash, pass potatoes through a ricer before folding in butter.
- Taste and season with additional salt and freshly ground black pepper. Stir in 1/4 cup sour cream if using for extra richness.
- Transfer to a warmed serving bowl. Garnish with chopped chives, a pat of butter, or a sprinkle of cheese. The surface should look glossy and hold soft peaks when spooned.
Notes
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