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Cheesy Instant Pot Mashed Potatoes

March 25, 2018 by Olga 11 Comments

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Instant Pot Mashed Potatoes! They are rich, creamy and absolutely the best! These pressure cooked mashed potatoes are mashed right in the Instant Pot. Then simply add cream cheese, butter, and garlic! Enjoy them as side dish with any meal, but especially with these Instant Pot Country Style Ribs.Cheesy and Garlicky Instant Pot Mashed Potatoes

The Instant Pot is a dream come true for getting restaurant quality mashed potatoes on your table. Especially when needing easy side dishes during the holidays. You will get light, creamy and fluffy mashed potatoes every time! Once you set your Instant Pot to pressure cook the potatoes, you can focus on preparing other parts of your meal. Or taking care of your kids! You will love serving these Instant Pot Mashed Potatoes with Instant Pot Chicken.

HOW DO YOU MAKE INSTANT POT MASHED POTATOES

All you need to make creamy 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. This incredibly tasty side dish is very easy to make. Because you don’t even have to drain your potatoes.

The first step is to add chopped potatoes, garlic, chicken stock, salt, and butter to the Instant Pot. But the way, I like to use starchy potatoes, such as russet to produce the fluffy mashed potatoes. Then you will secure the lid and turn the valve to sealing. Cook them on manual high pressure for 8 minutes.

Once time is up, you will release pressure immediately by turning the knob to ‘vent’. When all the steam is gone and the pressure is released, open the lid.Cheesy and Garlicky Instant Pot Mashed PotatoesThe second step is to mash the potatoes right in the instant pot using a potato masher. Once the potatoes are mashed, add the remaining butter and cream cheese. Taste and add more salt if required.

And just like that, the Instant Pot Mashed Potatoes are done!Cheesy and Garlicky Instant Pot Mashed Potatoes

WHAT KIND OF POTATOES TO USE FOR INSTANT POT MASHED POTATOES

Have you ever had bad results from trying to make mashed potatoes? Red potatoes, for example, are great for baking, or roasting, but not so good for instant pot mashed potatoes.

The best option for light, fluffy, and flavorful mashed potatoes are Russet or Yukon gold potatoes. Once you made the choice, everything else is easy and fast. As a matter of fact, it takes longer to peel and the potatoes than to pressure cook them!

When we made these Instant Pot Mashed Potatoes, we served them with this Spatchcock Chicken with Mustard Crust. The star of the show was the most delicious chicken pan drippings on top of the comforting mashed potatoes.Instant Pot Mashed PotatoesIf you are pretty busy and running behind, these Instant Pot Mashed Potatoes will save you! Because when it comes to dinner, the best mashed potatoes come quick and easy!

If you enjoy easy and delicious Instant Pot Recipes, there are several others on this site worth trying:

Instant Pot Country Style Pork Ribs in BBQ Sauce
Instant Pot Corned Beef and Cabbage
Instant Pot Cajun Rice and Chicken

Instant Pot Cheesy Garlic Mashed Potatoes
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5 from 5 votes

Instant Pot Mashed Potatoes

Prepared and mashed right in the Instant Pot, complemented with cream cheese, butter and garlic!
Course Side Dish
Cuisine American
Keyword instant pot mashed potatoes
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 4
Calories 292kcal
Author Olga

Ingredients

  • 2 lb. Yukon Gold Potatoes peeled and cubed
  • 6 cloves garlic chopped
  • 2/3 cup chicken stock sodium free
  • 3/4 teaspoon Salt
  • 3 tablespoons Butter divided
  • 1/3 cup Cream Cheese

Instructions

  • Add potatoes, garlic, chicken stock, salt and 1/2 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.

Mashing Potatoes in the Instant Pot

  • Mash the potatoes using a potato masher.
    Once the potatoes are mashed, add the remaining butter and cream cheese. Taste and add more salt if required.

Nutrition

Calories: 292kcal | Carbohydrates: 31g | Protein: 8g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 652mg | Potassium: 1022mg | Fiber: 5g | Sugar: 1g | Vitamin A: 10.3% | Vitamin C: 33% | Calcium: 9.7% | Iron: 42.1%
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Filed Under: All Recipes, Gluten Free, Instant Pot, Side Dishes

« Instant Pot Spatchcock Chicken with Mustard Crust
Instant Pot Apple Cake (video) »

Reader Interactions

Comments

  1. Dana

    February 12, 2019 at 11:24 am

    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!

    Reply
    • Olga

      February 12, 2019 at 12:48 pm

      I usually keep them warm in the oven. I reheat mashed potatoes that way too.

      Reply
  2. Shawna

    November 22, 2018 at 6:11 pm

    We LOVE these potatoes! My only change was roasting the garlic before adding it to the IP. So yummy!

    Reply
    • Olga

      November 23, 2018 at 8:18 am

      I’m all in for garlic roasting in mashed potatoes!!

      Reply
  3. Rachel

    November 17, 2018 at 8:55 am

    I love these! I’ve made them so many times! If I want to double, should I double the cooking liquid? Thanks!

    Reply
    • Olga

      November 17, 2018 at 11:34 am

      Double up on everything, except liquid – increase it to 1 cup only.

      Reply
  4. Sharon

    November 10, 2018 at 3:16 pm

    Is this enough liquid? I am going to use my 8 qt instant pot. I hope I get a response before tonight. Thanks

    Reply
    • Olga

      November 10, 2018 at 5:31 pm

      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.

      Reply
  5. Katherine

    May 29, 2018 at 1:17 pm

    Delicious, quick and easy!

    Reply
    • Olya at Whatsinthepan

      May 29, 2018 at 2:26 pm

      Thank you! I’m glad you liked it.

      Reply
  6. Tonie

    April 9, 2018 at 11:27 am

    Made these – loved how easy they were and that I could mash them right in the IP!

    Reply

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