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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!
Instant Pot Mashed Potatoes (basic recipe)
Instant Pot Meatloaf and Mashed Potatoes
Instant Pot Mashed Cauliflower
Instant Pot Scalloped Potatoes
Instant Pot Country Style Ribs
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
Equipment
Ingredients
- 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)
Instructions
- 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.
- Serve hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Resources to Make Instant Pot Mashed Potatoes Recipe
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After mashing the potatoes, have you used the “keep warm” function to keep them warm before serving? I’m hoping they’ll stay warm and creamy for an hour or 2. Thanks!
Yes I have.
I adore this recipe. Thanks.
Thank you!
I made these potatoes for my family last night and they really loved them. I will be making them again. Thanks for sharing your recipe
Can you clarify the liquid amount? Is it 3/4 c of broth and 1 1/2 c of water? Or is it the broth OR the water?
Thanks!
It’s 1 cup of either broth, or water, if using a 6 qt pot. Increase to 1 1/4 cups of liquid if using an 8 qt pot. You may need to use less cream in the end, but mash them first and then decide.
So for an 8 qt you use the same amount of potatoes, but double the liquid and still don’t need to drain? That seems so weird to me! I actually need to make a 5lb batch anyway, so would you suggest only using 1 1/2 cups of liquid or should I do more? I’m excited to make them for a family party, but unfortunately won’t have time to do a trial run… I’m a little nervous.?
For a 5 lb batch, double everything except the garlic (try 4 cloves), liquid, (use 1 1/2 cups) and keep cook time the same. After mashing, you can add the cream a little at a time until they are as creamy as you like.
I tried the recipe to use up some potatoes. I will be honest and say that I don’t really like mashed potatoes. These were delicious!! It is also so simple. Thank you for posting it.
That’s great, I’m so glad!
Thanks!! Going to try this for Thankgsiving 🙂 Happy Holidays!!
Enjoy!
If i am making 5 lbs of potatoes should I increase the liquid, creqm cheese?
You can increase the cream cheese and butter. I would add 2/3 cup more water or broth. Then add milk/cream, or even sour cream, as needed.
The timing should be the same too, right?
Yes, the time stays the same.
I made these yesterday to go on shepherds pie. These potatoes are delicious! This is my new go to mashed potatoes recipe. Thanks
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!
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!