These Instant Pot Mashed Potatoes will be on your table in less than half an hour! They're made super creamy, rich, and delicious with softened cream cheese, salted butter, and freshly minced garlic. It's such an easy recipe that you'll wonder why you didn't try it before.
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.
Notes
Yield: It makes approximately 4 cups of mashed potatoes, which is approximately 8 servings, depending on the size!
Double the Recipe
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.
Types of Potatoes
The 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.
Tips
Mash 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.
Storage
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.