If you are in the mood for something a little more decadent than simple mashed potatoes, Instant Pot Creamy Mashed Potatoes are the perfect alternative. With simple ingredients, these pressure cooker creamy mashed potatoes are delicious and so easy to make!
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!
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. You don’t even have to peel the potatoes if you don’t want to!
Here’s how you make Instant Pot Creamy Mashed Potatoes:
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, water)
- 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.
Serve hot.
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.
Inspired by Pioneer Woman's Creamy Mashed Potatoes
Resources to make this recipe and more
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Oh my goodness these are the best mashed potatoes I have ever made! Thank you for this recipe!
Hi Pat! I’m so happy you like this mashed potato recipe! Thank you for your review!
Just made these potatoes in my IP. These are the BEST mashed potatoes I have ever made! I have tried lots of recipes and methods but this was the easiest and creamiest. I used 3 lbs of Russets with skin on. I added 1 cup of water. And I used low fat cream cheese. Turned out great. I didn’t even need to add the milk. Thank you! I’ll definitely be checking out more of your IP recipes.
That’s great, Susanne! I’m so glad you liked this recipe! Thank you for your review!