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Instant Pot Creamy Mashed Potatoes

Instant Pot Creamy Mashed Potatoes

Instant Pot Creamy Mashed Potatoes are a perfect alternative to plain mashed potatoes. Pressure cooker creamy mashed potatoes are delicious & easy to make!

Course Side Dish
Cuisine American
Keyword pressure cooker mashed potatoes recipe
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 33 minutes
Servings 5 - 7
Calories 245 kcal
Author Sandy Clifton

Ingredients

  • 2 1/2 lbs Potatoes
  • 3/4 cup Chicken Broth* (or vegetable broth, or 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)

Instructions

  1. Cut potatoes in halves or larger ones in quarters. Add potatoes, broth, garlic, salt, pepper, butter, and cream cheese to the pot.

  2. Close the lid and set the steam release knob to the Sealing position.

  3. Press the Pressure Cook (Manual) button or dial, and then the +/- button or dial to select 13 minutes. High Pressure.

  4. 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.

  5. 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.

  6. Add the half and half or milk a little at a time until desired creaminess is reached. Taste, and adjust salt as desired.

  7. Serve hot.

Recipe Notes

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