Once you learn how to make mashed potatoes in the Ninja Foodi, life will never be the same. This is the EASIEST way to make a delicious side dish right in your Ninja Foodi! These potatoes are creamy and fluffy, perfect for any meal!
One of our favorite side dishes lately is Ninja Foodi Mashed Potatoes. They are so quick and easy to make and you never have to worry about boiling potatoes on the stove again. Using the Ninja Foodi or Pressure Cooker to make mashed potatoes, makes them completely effortless, and no more waiting around on water to boil for your potatoes!
These will be made using the Ninja Foodi Multi-Cooker. We always make these with our One-Pot Ninja Foodi Meatloaf and Potatoes, but you can also make them as a side dish for any meal or potluck.
What ingredients do you need for Ninja Foodi Mashed Potatoes?
- Yukon Gold or Russet Potatoes
- Water
- Heavy Cream, Half and Half, or Milk
- Sour Cream
- Unsalted Butter
- Garlic Salt
- Additional Salt and Black Pepper to Taste
- Garnish with fresh herbs like dried parsley.
How to make Mashed Potatoes in the Ninja Foodi:
To make these Ninja Foodi Mashed Potatoes, we are going to use the pressure cooker function of the Ninja Foodi, in addition to the Roast/Bake Function as well.
By using the roast/bake function, it tastes a lot like a mashed potato casserole, it has a nice baked texture. These are the best comfort foods. This is why I love to use the pressure cooker for mashed potatoes because you can easily achieve that same oven-baked mashed potatoes consistency with your bake or roast function.
What type of potatoes should you use for Ninja Foodi Mashed Potatoes?
Yukon Gold Potatoes, Yellow Potatoes, or Russet Potatoes will yield the best result for mashed potatoes. These potatoes are starchy and hold their texture, but they soak in the ingredients and result with a creamy, fluffy mashed potato.
It’s best to wash and peel the potatoes first, then you will use a handheld potato masher to mash them right in the pot of the Foodi. This recipe will use 3 pounds of potatoes.
To mash the potatoes, you will want to use a Silicone Potato Masher to avoid any scratching of the pot of the Ninja Foodi. This set of Silicone Utensils is great to have on hand for the Ninja Foodi!
Steps to Make Mashed Potatoes in the Ninja Foodi?
It takes 10 minutes to make the mashed potatoes using the pressure cooker function. After the potatoes are cooked, a hand mixer or handheld potato masher will be used to mash the potatoes in the pot of the Ninja Foodi. If you are using a Ninja Foodi with two lids, the pressure cooker lid will be used first. The potatoes will be cooked on high pressure.
Then, the cream, sour cream, butter, and garlic salt will be mixed into the potatoes with a large spoon.
When adding the milk, start with the amount listed in the recipe card below, then add in additional if needed until you reach your desired consistency.
Once the potatoes are smooth, carefully close the lid and set to the BAKE function at 350 degrees F for 3 minutes. This will create the oven-baked potatoes consistency.
After 3 minutes the potatoes are finished and ready to serve.
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Should you use cream or milk?
These potatoes taste the BEST when you use half and half or heavy cream; however, you can use skim milk or regular milk as well. The creamier milk will yield the creamiest potatoes. I do suggest the sour cream too, it adds to the flavor of the mashed potatoes.
In summary to get the creamy texture, use cream or half and half.
Tips for Making Potatoes:
- Make them Deluxe – Add bacon bits, green onions, and cheddar cheese to the top of the mashed potatoes.
- Make them Savory – Add fresh herbs like rosemary, parsley, and thyme to the mashed potatoes.
- Make them Kid-Friendly – Add cheese and bacon to the mashed potatoes.
Now, are you ready to make the best-mashed potatoes? It’s time to eat up and enjoy these Ninja Foodi Mashed Potatoes!
Do you need a Ninja Foodi Cheat Sheet Printable?
Ready to take the guesswork out of cooking with your Ninja Foodi? Whether you’re air frying, pressure cooking, or slow cooking, this Ninja Foodi Cheat Sheet Printable is your new best friend in the kitchen!
This easy-to-use reference guide includes:
- Cooking times for popular meats, veggies, and grains!
- Quick air fryer and pressure cooker conversions!
- Temperature and prep tips for perfect results every time!
Keep it on your fridge or in a drawer for instant access with an instant download PDF when you’re cooking. It’s perfect for beginners and busy cooks alike!
Ninja Foodi Cheat Sheet!
Whether you’re air frying, pressure cooking, or slow cooking, this Ninja Foodi Cheat Sheet Printable is your new best friend in the kitchen! This printable is an INSTANT Download PDF and will have you cooking like a pro with your Ninja Foodi Multi-Cooker!
Ninja Foodi Mashed Potatoes come out perfectly every single time, they are the perfect side dish for the holidays or a weeknight dinner, pairing them with steak, meatloaf, or turkey!
If you enjoy this recipe, you’ll love these Ninja Foodi Recipes.
Ninja Foodi Mashed Potatoes
Ingredients
- 3 Pounds Yukon Gold or Russet Potatoes Peeled and Quartered
- 1 Cup Water
- 1 Cup Cream 1/2 and 1/2 or Milk
- 1/4 Cup Sour Cream
- 4 Tbsp Unsalted Butter
- 1 Tsp Garlic Salt or to Taste
Instructions
- Take the peeled and quartered potatoes and place them in the pot of the Ninja Foodi.
- Add 1 Cup of Water.
- Attach the pressure cooker lid to the Ninja Foodi and secure it in place, make sure the nozzle is ‘sealed’.
- Cook on high pressure using the pressure cooker function for 10 minutes.
- Naturally, release the steam (do nothing) for 5 minutes after cook time.
- Quick-release the steam after the 5 minutes, and then remove the lid.
- Using a silicone potato masher, mash the potatoes carefully in the pot.
- Add in the remaining ingredients and stir it up to mix the potatoes.
- Close the lid that is attached to the Ninja Foodi and bake at 350 degrees for 3 minutes.
- Open the lid and serve.
Video
Notes
Nutrition
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Comments & Reviews
Donna @ Modern on Monticello says
This looks delicious! Pinned. Thanks for sharing at #HomeMattersParty
Patti says
I need to make 5 pounds of potatotes. Do I need to modify the recipe at all?
Mommy Hates Cooking says
I just did 5 lbs in mine and didn’t need any modifications, so it should be fine if needed just add a little more cream after you’ve mixed if it needs additional liquid…mine did not.
Jeff Adzima says
How about halving the recipe? Obviously I’m mixing in less after cooking, but for the initial pressure cook still a cup of water and keep the times the same?
Thanks
Mommy Hates Cooking says
I think I may start with half the pressure cooking time, you may end up having to add more time but I’d start there just to be sure the potatoes aren’t overcooked.
Suzanne says
I’m wondering if the potatoes are supposed to be drained after pressure cooking? Plus I’m thinking 1 c of cream plus a quarter cup of sour creame seems to be far too much liquid.
Mommy Hates Cooking says
There is no liquid left after pressure cooking…and the amounts in this recipe work perfectly for us.
Rob says
I didn’t drain my potatoes because the recipe made it seem like little would be left or you’d want it left in.
This was a mistake. Drain the potatoes if there is liquid left. Perhaps if I had used only a 1/2 cup of water, I’d have none left, but the recipe calls for 1 cup and there was quite a bit left in. I kind of saved the dish by baking for 20 minutes as opposed to just 3.
Mommy Hates Cooking says
Did you use russet potatoes? I’ve never had to drain these when using this recipe.
Lauren Perfors says
Thank you so much for keeping your simple, delicious, and well-instructed recipes!!! I looked up how to make Ninja Foodie mashed potatoes on a few other sites, and yours was by far the simplest. You also explain steps that a lot of recipe blogs miss, such as which Ninja lid to use and whether to set the lid to sealed vs. vent. I can’t tell you the number of times I’ve bailed on a recipe because it didn’t include details that I didn’t know how to fill in.
Also, “mommy hates cooking” describes me perfectly, but I want to feed my family well, so here we are :-).
Mommy Hates Cooking says
Thank you so much! If you ever have any questions let me know…simple is my specialty, lol!
Espi says
Will the potatoes dry out with the baking or will they be smooth like when traditionally cooking Mashed potatoes?
I hope that makes sense.
Mommy Hates Cooking says
Mine have always been smooth.
Mikey says
How would you adapt this recipe for the Ninja Speedi which doesn’t have the pressure cook feature?
Mommy Hates Cooking says
This one would have to have the pressure cooker because the potatoes are made soft in the pressure cooker. If you weren’t doing that, you’d need to boil them on the stove first.
Colleen says
It’s been awhile since I used my foodi so I decided to cook up some bbq ribs and wanted to make mashed potatoes but did not want to bother with the pans and the extra work. Decided to google the potatoes and found your recipe. Spot on with it all. I normally do not measure when I make potatoes. I just pour and add to what I think is a good consistency and taste. Pretty sure it was as close as yours. Thanks for sharing! Making them this way from now on! Oh. I used 2 tablespoons of cream cheese instead of the sour cream because that was up front in the fridge and sour cream was in the back lol
Rachel Schilling says
Walmart substituted Yukon for yellow potatoes. Will this turn out okay? Do I need to adjust anything??
Mommy Hates Cooking says
It should work just the same way assuming they are similar size. If not they are smaller, I’d probably go down on time by 1-2 minutes.
Rachel Schilling says
Thank you for the speedy response! They look about the same size so I’ll keep it the same. I’ve made it before with the Yukons and it was so good! Thanks for the easy recipe 🙂