Cheesy Ninja Foodi Mashed Potatoes
This recipe for Ninja Foodi mashed potatoes is incredibly simple and quick to make. It’s super creamy, smooth, and cheesy. This potato dish makes the perfect weeknight side dish. And in just about 20 minutes!
But these can also be easily made in an Instant Pot or other pressure cooker!
Easy Ninja Foodi Mashed Potatoes
Time saving recipes are my favorite. Who’s with me? These mashed potatoes go from cook to plate super fast. I love to use my Ninja Foodi for quick meals and sides.
In fact this entire recipe from start to finish is only 19 minutes! Which not only makes them great enough for a family Sunday dinner. But also quick and easy for a weeknight meal! 🙌
These decadent mashed potatoes are great to serve up for your next holiday meal. They also pair really well with this Slow Cooker Italian Roast Beef recipe and this Italian Roast Chicken recipe.
Or make them for your next summer bbq!
New to the Ninja Foodi? This is probably my favorite purchase of 2019! And is still going strong. Here is the one that I use and love!
Ingredients needed
Hard to believe that something so rich and delicious only uses a handful of real food ingredients! Here’s what you’ll need to make these creamy mashed potatoes.
- yukon gold potatoes
- water for pressure cooking
- butter
- sour cream
- shredded cheddar cheese
- green onions
- heavy cream
- salt
What is the Best Potato to Use?
I personally prefer using Yukon Gold potatoes for pretty much everything. They give a bit more creaminess in texture and flavor in my opinion.
Red potatoes are a second choice. But Russet potatoes would also work. They just give a bit of a different texture and flavor.
How to make this recipe
Begin by peeling the potatoes and giving them a rough chop.
These potatoes don’t need to be diced, rough and large pieces is sufficient.
Simply add them to the inner pot of the Foodi with 1 cup of water. I like to use the air fryer or steamer basket for ease of draining.
Place the pressure cooker lid on top and set the valve to seal. Select high pressure and cook for only 4 minutes!
Quick release the pressure after the timer goes off by moving the knob to vent. Carefully remove the pressure lid and drain the potatoes.
Use the back of a wooden spoon or a silicone potato masher to mash the potatoes to the desired consistency.
Alternatively you use a mixer for a really smooth and creamy texture. However, you would need to mix them inside of another bowl to protect the Ninja Foodi pot from getting scratched.
Then add in the butter, shredded cheddar cheese, sour cream, green onions, and heavy cream. Season with additional salt & pepper if desired or to taste. Move to a serving bowl & enjoy!
🍲 Tips for making perfect mashed potatoes
To ensure you get a nice creamy consistency, make sure that these potatoes are mashed right away after cooking.
Giving them time to sit and cool down allows air to give the potatoes a skin which will make them harder to mash and get an even consistency.
You can even leave the skins on (after washing) in this recipe if you prefer. Just skip peeling them and opt for a good old scrub down prior to cutting and pressure.
The potatoes don’t need to be diced small. But, they should be cut to pretty consistent pieces to help ensure even cooking.
How to store and reheat leftovers
If you have leftover mashed potatoes, they store well in the refrigerator for a few days. Just be sure to add them to glass bowl for storage with an airtight lid.
To reheat these leftover potatoes, add to a small pot or sauce pan over medium low heat on the stove top. Add a little bit of milk if desired to thin out after storage.
I prefer to heat up leftovers on the stove for better taste and texture. But this can also be done in the microwave until heated through if you desire.
Alternative toppings / stir in ideas
These mashed potatoes are pretty versatile. They are simple to cook in the Ninja Foodi, Instant Pot or any other pressure cooker.
And so you can add in other delicious flavors as desired. Here are a few great alternatives that we love to use.
- stir in fresh chopped bacon bits
- replace the chives with fresh roasted garlic cloves
- swap the cheddar cheese for gruyere or gouda
- add a little sharpness of parmesan cheese
FAQ (frequently asked questions)
My top choice is always Yukon Gold potatoes! They give the creamiest and smoothest texture. Red potatoes and Russet potatoes are also good options for mashed potatoes.
The short answer, is no. Sometimes I don’t peel my Yukon Gold potatoes or mash them completely, this gives them more of a rustic vibe. And is my husband’s preference! Simply wash them really well before cutting and cooking them.
I use the back of a wooden spoon to mash my potatoes. In fact, I actually don’t own a potato masher anymore! You could also use a mixer for an extra creamy whipped potato texture.
want more recipes?
Check out the recipe index where you can discover more homemade recipes from my homestead!
Ninja Foodi Mashed Potatoes
Equipment
Ingredients
- 6-8 medium Yukon gold potatoes or about 3 pounds
- 1 cup water
- 4 tablespoons butter
- 1/2 cup sour cream
- 1/2-1 teaspoon salt or to taste
- 1 cup shredded cheddar cheese
- 1/4 cup green onions chopped
- 1/2 cup heavy cream or more to thin out potatoes to preference
Instructions
- Peel potatoes and cut in to large pieces and place inside of the air crisp basket. Add the water.
- Place the pressure lid and move the vent knob to seal. Select the pressure cooker setting on high and the time to 4 minutes. Press start. It takes about 10 minutes or so for the Foodi to come to pressure.
- Quick release the pressure after the timer goes off by moving the knob to vent. Carefully remove the lid and drain the potatoes.
- Return the potatoes to the Foodi cooking pot and set the air crisp basket aside. And add the butter and salt.
- Using the back of wooden spoon, mash the potatoes until well combined. You want to use a utensil that won’t scratch the surface of the cooking pot.
- Stir in the sour cream, shredded cheese, green onions until well combined. Add in the heavy cream and mix well.
- Add any additional salt to taste if needed.
- Serve and enjoy!
Notes
- I like to use the air crisp basket to cook the potatoes as it makes it easier to drain for me. You could pressure cook them directly in the cooking pot and drain the water in a colander if you prefer.
- If you want to thin out the mashed potatoes even more, add a little more heavy cream. Or even a bit of broth works well, if you’d prefer.
- To ensure you get a nice creamy consistency, make sure that these potatoes are mashed right away after cooking.
- Giving them time to sit and cool down allows air to give the potatoes a skin which will make them harder to mash and get an even consistency.
- You can even leave the skins on (after washing) in this recipe if you prefer. Just skip peeling them and opt for a good old scrub down prior to cutting and pressure.
- The potatoes don’t need to be diced small. But, they should be cut to pretty consistent pieces to help ensure even cooking.
