Instant Pot Creamy Mashed Potatoes are the perfect side dish. If you are in the mood for something a little more special than basic mashed potatoes, you can kick them up a notch with some simple, yet delicious, ingredients. These pressure cooker creamy mashed potatoes are my family’s favorite, and so easy to make! They are also a great Instant Pot Thanksgiving side dish!
Instant Pot Creamy Mashed Potatoes
We love eating potatoes in our house. None of my family has ever complained of having them too often. When it comes to making mashed potatoes, I love to cook them in my Instant Pot! I used to just make a basic recipe, but these are so good we have them almost exclusively.
This pressure cooker mashed potatoes recipe can be made to be creamy garlic mashed potatoes, or leave out the garlic to just have the creamy mashed potatoes.
Another great reason to make this Instant Pot Creamy Mashed Potatoes recipe is that it is a “dump and push start” style of cooking in the Instant Pot. It is very easy, with no pot of boiling water to drain. Dump in the ingredients, close the lid, and start it up!
Here’s how you make Instant Pot Creamy Mashed Potatoes:
You don’t have to peel the potatoes if you don’t want to, I rarely peel mine. Just scrub them really well if you aren’t going to peel them.
As you mash them, you may want to add some milk or cream to thin them a little, and add even more richness!
If you want something tasty to go with your Instant Pot Creamy Mashed Potatoes, try my Instant Pot Mississippi Pot Roast recipe! The gravy is divine!
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Instant Pot Creamy Mashed Potatoes are a perfect alternative to plain mashed potatoes. Pressure cooker creamy mashed potatoes are delicious & easy to make!
- 2 1/2 lbs Potatoes
- 3/4 cup Chicken Broth* (or vegetable broth, or water) Increase to 1 1/4 cups in an 8 qt pot
- 3 cloves Garlic (optional) minced
- 1 1/4 tsp Kosher Salt (or 1 tsp table salt) or more to taste
- 1/2 tsp Pepper
- 1/2 cup Butter
- 8 oz Cream Cheese
- 1/4 - 1/2 cup Half and Half (or milk)
Cut potatoes in halves or larger ones in quarters. Add potatoes, broth, garlic, salt, pepper, butter, and cream cheese to the pot.
Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook (Manual) button or dial, and then the +/- button or dial to select 13 minutes. High Pressure.
When the cook cycle is finished, turn the pot off and let it sit for 5 minutes. Then turn the steam release knob to the Venting position to release the pressure/steam.
When the pin in the lid drops down, open the pot and use a potato masher to mash up the potatoes to your desired consistency.
Add the half and half or milk a little at a time until desired creaminess is reached. Taste, and adjust salt as desired.
1. I like using red potatoes. They have a nice flavor, and a bit of a heavier consistency. Use gold or russet for a fluffier texture.
2. The garlic is optional, but add a lot of flavor. Use less than 3 cloves if you don't like a strong garlic flavor.
3. Use water or veggie broth for a Vegetarian version.
*If you increase the amount of potatoes, also increase the amount of all ingredients except garlic (use 4 cloves), including broth.
Inspired by Pioneer Woman's Creamy Mashed Potatoes
Resources to make Instant Pot Creamy Mashed Potatoes recipe and more
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