In just under half an hour, you can have these lusciously creamy Instant Pot Mashed Potatoes gracing your table.
Enriched with softened cream cheese, salted butter, and freshly minced garlic, they boast a decadent flavor profile that will leave you wondering why you hadn't discovered this easy recipe earlier. Elevate your mashed potato game effortlessly and enjoy the perfect blend of convenience and indulgence!
This Instant Pot Mashed Potato recipe is a great side dish that is both easy to make and perfect for any occasion.
This recipe transforms simple ingredients like russet potatoes and cream cheese into a creamy, buttery delight in under 30 minutes!
Whether it's for a weeknight dinner or a special holiday feast, these mashed potatoes cooked in an electric pressure cooker will save you time while delivering the best results.
Aside from speeding up the process, pressure cooking also saves you valuable space on your stovetop when you're making several dishes at once!
Loaded with flavor, these Mashed Potatoes just might be a new family favorite.
Ingredients Needed for Instant Pot Mashed Potatoes
- Potatoes: I think Russet potatoes or Yukon Gold potatoes are the best kind of potatoes to use here.
- Salt: Potatoes without salt are quite bland, so use your favorite kind of salt for this recipe.
- Garlic: Use freshly minced garlic cloves for an extra flavor pop. Garlic powder will work in a pinch.
- Butter: Salted butter gives the mashed potatoes a rich flavor and smooth texture.
- Cream Cheese: Softened cream cheese helps give this dish its creamy texture while adding a slight tang.
- Milk: You can use whole milk, half & half, or heavy cream, depending on how rich and creamy you want your potatoes to be.
- Pepper: Ground black pepper helps balance the creaminess by adding a slight heat with a bit of extra flavor.
How to Make Creamy Mashed Potatoes in the Instant Pot
- The first step is to wash and peel the potatoes. Next, slice them into 6–8 slices per potato, making sure the slices are comparable in size. Place them in the Instant Pot liner.
- Fill the pot with cold water until it just covers the potatoes, then add the minced garlic and salt.
- Set the Instant Pot to High Pressure, and set the cook time for 8 minutes. When the cooking time is complete, do a Quick Release of the pressure valve. Drain off all excess water and place the potatoes back in the Instant Pot.
- Using a potato masher or a potato ricer, mash the potatoes to remove all lumps.
- Once the potatoes are mashed, add 3 tablespoons of butter and 4 ounces of cream cheese.
- Continue to mash the potatoes and mix the ingredients until fully combined. Some people like to use an electric mixer at this stage, but I find it's just as good when mixed by hand and means there's less to clean up.
- Drizzle the milk onto the potatoes and combine until the desired consistency is reached. I typically add about 2–3 tablespoons of half and half to make them super creamy but not too heavy.
- Season with pepper as desired and serve with a tablespoon of butter on top.
Yes - while Russet potatoes and Yukon potatoes are ideal for their starchy quality and fluffy texture. You can also use red potatoes or white potatoes for a slightly different texture and flavor, but these tend to be firmer and may require more mashing in order to get the right texture.
I'd recommend peeling the potatoes for a smooth texture, but leaving the skins on gives a more rustic feel and contains more nutrients too.
You can increase this recipe to as much as your Instant Pot can fit - the cooking time remains the same. This recipe can be doubled for the 6 qt Instant Pot using 5 lbs of potatoes to feed a crowd. This recipe can also be halved to make a smaller portion.
Absolutely! Substitute the butter with a dairy-free alternative like vegan butter or olive oil, and use a dairy-free cream cheese. Almond milk, coconut milk, or any plant-based milk will work in place of dairy milk.
Storage & Freezing
Storage: Place any leftover mashed potatoes in an airtight container in the refrigerator for 3-4 days. Reheat either in the microwave or on the stovetop, adding a bit of milk or cream to bring back the creamy texture if they seem dry.
Freezing: Make sure the mashed potatoes have completely cooled to room temperature, and spoon them into a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw the mashed potatoes in the refrigerator overnight before reheating.
Substitutions & Variations
- Cream cheese substitute. Greek Yogurt or sour cream can be used instead of cream cheese. The consistency will be thinner so you will want to reduce the amount of milk that you add.
- Butter. I use salted butter as it enhances the flavors, but you can use unsalted butter or olive oil with an extra pinch of salt if you prefer.
- Change the flavor. Feel free to experiment with additional seasonings and fresh herbs like chives, parsley, or even a pinch of nutmeg for added warmth and flavor.
- You can make these potatoes up to 10 hours in advance and keep them at a ready-to-serve temperature by using the warm setting on the Instant Pot.
- Serve your potatoes straight from the Instant Pot to save washing another bowl!
- If you have any leftovers, you can use them to make the toppings for Muffin-Tin Meatloaf, Cottage Pie, or Shepherd's Pie.
Have you tried this Instant Pot Mashed Potatoes recipe?
Please leave a comment below if you have tried making this recipe. I love to hear from you and enjoy reading about what you think. Be sure to tag @devourdinner when posting to social media. I can't wait to see your photos!
More Easy Instant Pot Side Dish Recipes
- Instant Pot Green Bean Casserole
- The BEST Fresh Cranberry Sauce
- Instant Pot Pressure Cooking Creamed Corn
- Instant Pot Sweet Potato Mash
- Instant Pot Potatoes and Carrots
- Instant Pot Apple Sauce
- Sweet and Buttery Instant Pot Corn on the Cob
- How to make Loaded Cauliflower
Instant Pot Mashed Potatoes
- 2½ lbs Potatoes - Russet
- ½ teaspoon Salt
- 1 tablespoon Garlic - Minced
- 4 tablespoons Butter - Softened
- 4 ounces Cream Cheese - Softened
- ¼ cup Milk - Half & Half, Heavy Cream, or Whole Milk
- Wash and Peel Potatoes
- Slice potatoes into 6-8 slices per potato, making sure the slices are comparable in size.
- Place potato slices in Instant Pot Liner and fill with water just to cover potatoes
- Add minced garlic and salt to water
- Pressure Cook for 8 minutes. Then quickly release the pressure.
- Drain off all excess liquid and place potatoes back in Instant Pot liner
- Using a potato masher or a potato ricer, mash potatoes to remove all lumps.
- Once the potatoes are mashed, add 3 Tablespoons butter and 4 ounces of cream cheese. Continue to mash the potatoes and combine the ingredients until fully combined.
- Drizzle the Milk into potatoes and combine until the desired consistency is reached. I typically add about 2–3 tablespoons of half and half.
- Season with pepper as desired
- Serve with a tablespoon of butter on top.
Double the RecipeThis recipe can be doubled for the 6 qt Instant Pot using 5 lbs of potatoes to feed a crowd. This recipe can also be halved to make a smaller portion.
Types of PotatoesThe best types of potatoes to use when making mashed potatoes are Russet or Yukon Gold. These potatoes are full of starch and create the fluffiest mashed potato.
TipsMash or blend? It's always recommended to use a Potato Masher or a Potato Ricer to mash potatoes. Blending cooked potatoes using a mixer or a hand mixer can make the potatoes turn into a glue-like consistency, which isn't ideal.
- Store: Place any leftover mashed potatoes in an airtight container in the refrigerator for 3–4 days. Reheat either in the microwave or on the stovetop, adding a bit of milk or cream to bring back the creamy texture if they seem dry.
- Freeze: Make sure the mashed potatoes have completely cooled to room temperature, and spoon them into a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw the mashed potatoes in the refrigerator overnight before reheating.
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.