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!
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.
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 pot luck.
How to make Mashed Potatoes in the Ninja Foodi:
In order 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. It’s the best comfort food.
How long does it take to make Mashed Potatoes in the Ninja Foodi?
It takes just 10 minutes to make the mashed potatoes using the pressure cooker function. After that is done, it will then take a few minutes to mash and mix them with the remaining ingredients.
This will all be done right in the pot of the Ninja Foodi.
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As soon as they are mashed up, they will simply be baked for 3 minutes at 350 degrees, they can be baked up to 5 minutes, but 3 minutes gave them just the right texture that we preferred.
What type of potatoes should you use?
This recipe works well for Yukon Gold Potatoes or Russet Potatoes.
It’s best to wash and peel them first, then you will use a potato masher to mash them right in the pot of the Foodi. This recipe will use 3 pounds of potatoes.
There is no need to use a mixer or any other bowl for these.
In order 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!
Should you use cream or milk?
These potatoes taste the BEST when you use 1/2 and 1/2 or heavy cream; however, you can use skim milk or regular milk as well. I do suggest the sour cream too, it adds to the flavor.
Now, are you ready to make the best mashed potatoes? It’s time to eat up and enjoy these Ninja Foodi Mashed Potatoes!
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
did you make this recipe?
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Comments & Reviews
This looks delicious! Pinned. Thanks for sharing at #HomeMattersParty
I need to make 5 pounds of potatotes. Do I need to modify the recipe at all?
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.
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
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.
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.
There is no liquid left after pressure cooking…and the amounts in this recipe work perfectly for us.
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.
Did you use russet potatoes? I’ve never had to drain these when using this recipe.
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 :-).
Thank you so much! If you ever have any questions let me know…simple is my specialty, lol!
Will the potatoes dry out with the baking or will they be smooth like when traditionally cooking Mashed potatoes?
I hope that makes sense.
Mine have always been smooth.