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. Using the Instant Pot to make potatoes is really easy, and only uses one pot.
When it comes to making mashed potatoes, I love to cook them in my Instant Pot! No need to wait for a pot of water to start boiling. You don’t even have to drain them!
This pressure cooker mashed potatoes recipe has garlic, but you can leave it out to have a milder tasting mashed potatoes, or use garlic powder to make it easier if you don’t have fresh garlic.
Another great reason to make this Instant Pot Creamy Mashed Potatoes recipe is that it is a “dump and 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!
How to Make Creamy Mashed Potatoes in the Instant Pot
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 Mashed Potatoes, try my Instant Pot Mississippi Pot Roast recipe! The gravy is divine!
If you make these Mashed Potatoes in the Instant Pot, let me know! Just leave a comment with a star rating below. I’d like to know how you liked them!
Instant Pot Creamy Mashed Potatoes are a perfect alternative to plain mashed potatoes. Pressure cooker creamy mashed potatoes are delicious & easy to make!
- 2 ½ - 3 pounds Potatoes
- 1 cup Chicken Broth* (or vegetable broth, or water)
- 3 cloves Garlic (optional) minced (or ½ teaspoon Garlic Powder)
- 1 ¼ teaspoons Kosher Salt (or 1 teaspoon table salt) or more to taste
- ½ teaspoon Pepper
- ½ cup Butter
- 8 ounces Cream Cheese
- ¼ - ½ cup Half and Half (or whole 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 (or 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 adds a lot of flavor. Use less than 3 cloves if you don't like a strong garlic flavor. Or use a half teaspoon of garlic powder.
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.
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Resources to Make Instant Pot Mashed Potatoes Recipe
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