Instant Pot Mashed Potatoes are the ultimate comfort food! Rich, creamy, and unbelievably easy to make right in your pressure cooker. With just a few simple ingredients like cream cheese, butter, and garlic, these homemade mashed potatoes deliver incredible flavor and the perfect fluffy texture every time!
You might also like Irish Mashed Potatoes and Buttery Mashed Potato Pie.
Instant Pot Mashed Potatoes are the best homemade mashed potatoes your will kitchen will ever witness. They are rich, creamy and yes, absolutely the best! Enjoy them as side dish with any meal, but especially with Beer Braised Lamb Shanks and Instant Pot Country Style Ribs.
Ready in a fraction of the time, these Instant Pot mashed potatoes are a game-changer for busy weeknights and holiday feasts alike. Simply mash your cooked potatoes directly in the Instant Pot, stir in your mix-ins, and serve as a delicious, crowd-pleasing side dish with any meal.
If you're looking for the best mashed potatoes recipe for your Instant Pot, you've just found it-creamy, decadent, and sure to become a new family favorite.
Why You'll Love This Recipe
- Flavorful - Every bite of these cheesy mashed potatoes is infused with rich, gooey cheese flavor. It transforms classic mashed potatoes into something truly indulgent.
- Simple Ingredients - Made with familiar, pantry-friendly ingredients you likely already have on hand.
- Tried and True Recipe - Think of this as mashed potatoes taken to the next level-creamy, decadent, and irresistibly good. It's the kind of side dish guests will ask for year after year.
- Make-Ahead Friendly - A holiday favorite for good reason. It's easy to prepare in advance and reheats beautifully. See below for storage and reheating tips.
Key Ingredients (with Substitutions)
- Potatoes: I personally like to use starchy potatoes, such as Russet potatoes. They are definitely my go to potatoes for this recipe because they produce the fluffy mashed potatoes with ease.
- Butter: Adds richness and creaminess to the potatoes that sets this recipe apart from basic stovetop versions.
- Cream Cheese: For extra creamy instant pot mashed potatoes! You can also use sour cream or swap with vegan varieties if desired.
- Heavy Cream: Heavy cream helps to achieve the soft texture. You can also use half-and-half for lower fat version.
- Salt and Pepper: Proper seasoning is critical for depth of flavor. Season generously to bring out the potato's natural taste.
- Garlic and Seasoned Salt: A must for super flavorful instant pot mashed potatoes.
How to Make Instant Pot Mashed Potatoes
This is an overview with step-by-step photos. Full ingredients, measurements & instructions are in the recipe card below.
1. Pressure Cook the Potatoes
- Preparation: Cut potatoes into uniform pieces for even cooking. Peeling is optional for thin-skinned types.
- Add Water and Salt: Add chopped potatoes, garlic, chicken stock, salt, and butter to the Instant Pot. Cover potatoes with cold water.
- Cook Under Pressure: Seal the lid and cook on high pressure, typical cook time is 6-10 minutes for fork-tender potatoes.
- Quick Release: Carefully turn the valve to release pressure after the timer goes off. Open lid away from you for safety.
2. Drain and Mash
Remove excess water (save some for mashing), then add butter, dairy, and any seasonings. Mash until smooth, adjusting texture with reserved potato water.
Taste and Season: Sample and adjust salt, pepper, or any additional spices to preference.
And just like that, the Instant Pot Mashed Potatoes are done!
Instant Pot Mashed Potatoes
Ingredients
- 2 lb. Yukon Gold Potatoes peeled and cubed
- 6 cloves garlic chopped
- ⅔ cup chicken stock sodium free
- ¾ teaspoon Salt
- ⅓ cup heavy cream
- 3 tablespoons Butter divided
- ⅓ cup Cream Cheese
Instructions
- Add potatoes, garlic, chicken stock, seasoned salt and ½ tablespoons butter to the Instant Pot.
- Secure the lid and turn the valve to sealing. Cook on manual high pressure for 8 minutes.
- Release pressure immediately by turning the knob to 'vent'. Once all the steam is gone and the pressure is released, open the lid.
Mash and Serve
- Mash the potatoes using a potato masher.
- Once the potatoes are mashed, add the remaining butter, heavy cream and cream cheese. Taste and add more salt if required.
Pro Tips for Creamier Mashed Potatoes
- Use room temperature butter and cream cheese for easier blending and minimal lumps.
- Mash by hand for rustic texture, or use a hand mixer for ultra-smooth results.
- Save and utilize some of the starchy cooking water to achieve the desired consistency without thinning flavors.
- For large gatherings, keep mashed potatoes warm in the Instant Pot on Warm mode; add extra liquid periodically to prevent drying out.
Why are my mashed potatoes watery?
Watery results come from excess moisture after pressure cooking. To fix:
- Drain well after cooking.
- Return potatoes to the Instant Pot on "Sauté" for 1-2 minutes to evaporate extra water.
- Mash again with butter and warm milk until thickened.
For the next batch, reduce the water slightly or use the trivet method to steam instead.
Why are my mashed potatoes gluey or gummy?
- Use a potato masher, ricer, or food mill instead of an electric mixer.
- Add butter before milk. Fat coats the starch granules, preventing gumminess.
- Choose the right potatoes-Russet or Yukon Gold are best for mashing.
How do I fix lumpy mashed potatoes?
- Switch the Instant Pot to "Sauté" mode, add a splash of warm milk or butter, and mash again.
- Ensure you cut potatoes into uniform chunks before cooking.
- If needed, pass the mash through a ricer or fine sieve for extra smoothness.
Essential Equipment
All you need for homemade instant pot Mashed Potatoes is your pressure cooker and a good potato masher! I usually use classic stainless steel wire masher, or this fine grid potato masher.
Serving Suggestions
- Serve topped with pats of butter, fresh herbs, crispy bacon, or chives for a gourmet touch.
- These Instant Pot mashed potatoes make the perfect side dish for Roasted Boneless Turkey Breast, Roasted Spatchcock Chicken and Tri-Tip Santa Maria Style.
Variations and Substitutions
- Vegan mashed potatoes: Substitute vegan butter and non-dairy milk or sour cream.
- Herbed mashed potatoes: Stir in chopped fresh parsley, dill, or thyme before serving.
- Garlic lovers: Sauté garlic in melted butter before adding for deeper flavor.
What To Do With Leftover Mashed Potatoes
I have 2 suggestions for you - freeze them (see the instructions in the next paragraph) or make them into a Buttery Mashed Potato Pie.
Can You Freeze Pressure Cooked Mashed Potatoes
- To freeze instant pot mashed potatoes, scoop them into a plastic freezer bag. Then press them out into a flat square and freeze it flat. This helps to preserve precious freezer space as well as allows the potatoes defrost and reheat evenly!
- To reheat them, add about a tablespoon of milk per cup of mashed potatoes and stick them in the oven to reheat.
Frequently Asked Questions
Can I leave the skin on the potatoes?
Yes-especially with Yukon Gold or red potatoes, which have thin skins that add texture and nutrients.
Why did my potatoes turn gummy or gluey?
Overmixing activates potato starch; mash by hand and avoid using a food processor or blender.
How much liquid should I add for mashing?
Start with small additions of cream, milk, or reserved potato water, adding more as needed for Creamiest results.
Can I make mashed potatoes ahead?
Yes-refrigerate and reheat gently, adding extra milk or butter for moisture.
Ross Donaldson says
They were good but a little sticky. I think next time I might replace some of or all of the cream cheese with just milk.
Olya says
Sometimes I use half and half too.
Kim says
Can I double this recipe if my instant pot is 6qt? Do I double everything?
Olga says
Yes, you double everything, except time. It will take longer to come to pressure, but cooking time will remain the same.
Rachel says
I love these potatoes! I thought I'd share that I've done them with unpeeled red potatoes (such a time saver) and they come out delish!
Olga says
That's good to know about unpeeled potatoes! Thank you for sharing.
Dana says
Can these potatoes be made then set aside in a covered dish to keep warm while cooking the IP pork chimps in creamy wine sauce?? Since that recipe calls for a roux, I wouldn’t want to let that one sit for too long. Plan on making these potatoes and those chops for a quick dinner tomorrow night!
Olga says
I usually keep them warm in the oven. I reheat mashed potatoes that way too.
Shawna says
We LOVE these potatoes! My only change was roasting the garlic before adding it to the IP. So yummy!
Olga says
I'm all in for garlic roasting in mashed potatoes!!
Rachel says
I love these! I've made them so many times! If I want to double, should I double the cooking liquid? Thanks!
Olga says
Double up on everything, except liquid - increase it to 1 cup only.
Sharon says
Is this enough liquid? I am going to use my 8 qt instant pot. I hope I get a response before tonight. Thanks
Olga says
Yes, it's enough - you only need to cover 1 inch of liquid. You can also place the potatoes on the trivet, but it's not necessary. I didn't used a trivet and used 8 quart as well in this recipe.
Katherine says
Delicious, quick and easy!
Olya at Whatsinthepan says
Thank you! I'm glad you liked it.
Tonie says
Made these - loved how easy they were and that I could mash them right in the IP!