Marry This Instant Pot Mashed Potatoes recipe is a creamy and decadent recipe, which is made with Yukon Gold potatoes, cream cheese, and a generous amount of butter. It’s the ultimate comfort food, a super-fast and easy method for the perfect holiday side dish.
Jump to RecipeInstant Pot Mashed Potatoes Ingredients
A rich, decadent combination for the absolute creamiest mashed potatoes.
- 5 lb. Yukon Gold potatoes, peeled and quartered
- 2 1/2 tsp. kosher salt, plus more to taste
- 2 sticks (1 cup) salted butter, plus more for serving
- 12 oz. cream cheese, softened
- 1/2 cup half-and-half
- 1/2 cup heavy cream
- 1/2 tsp. seasoned salt (such as Lawry’s)
- 1 tsp. black pepper, plus more for serving
How To Make Instant Pot Mashed Potatoes
A step-by-step guide to the fastest, easiest mashed potatoes ever.
- Pressure Cook the Potatoes: Place the peeled and quartered potatoes in the insert of a 6- or 8-quart Instant Pot. Add 1 1/2 cups of water and 1 teaspoon of kosher salt. Secure the lid, set the pressure valve to “sealing,” and cook on high pressure for 10 minutes.
- Release Pressure and Drain: Once the cooking time is up, carefully turn the valve to “venting” to perform a quick release of the pressure. After the pressure is fully released, remove the lid. If there is any water remaining in the bottom of the pot, carefully drain it off.
- Mash and Add Creamy Ingredients: Using a potato masher, mash the hot potatoes directly in the Instant Pot insert, allowing the steam to escape. Add the butter, cream cheese, half-and-half, heavy cream, seasoned salt, the remaining 1 1/2 teaspoons of kosher salt, and the pepper.
- Combine and Serve: Stir everything together until the butter and cream cheese are completely melted and the potatoes are smooth and creamy. Taste and adjust the seasonings if needed. Transfer the mashed potatoes to a serving dish, top with an extra pat of butter and a sprinkle of black pepper, and serve hot.
Recipe Tips
For the fluffiest, most flavorful Instant Pot mashed potatoes.
- What are the best potatoes for mashing? Waxy, buttery Yukon Gold potatoes, as used in this recipe, are an excellent choice for incredibly creamy and flavorful mashed potatoes. Starchy Russet potatoes will also work and will yield a lighter, fluffier texture.
- How to get the creamiest mashed potatoes? This recipe is designed for ultimate creaminess with the decadent combination of butter, cream cheese, half-and-half, and heavy cream. Using softened or room temperature dairy will help everything melt and incorporate more smoothly.
- Can I make these ahead of time? Yes! This is a fantastic make-ahead side dish. After mashing, you can simply switch the Instant Pot to the “keep warm” setting. It will hold the potatoes perfectly for up to 2 hours, which is a lifesaver for busy holiday meals.
- How to avoid gummy mashed potatoes? Gummy potatoes are usually the result of over-mashing. A simple hand masher or a potato ricer is all you need for the perfect texture. Avoid using a hand mixer or food processor, which can overwork the starches and make the potatoes gluey.
What To Serve With Instant Pot Mashed Potatoes
The perfect main courses to pair with this ultimate comfort food side.
These decadent mashed potatoes are a star side dish that pairs wonderfully with:
- Thanksgiving Turkey or Christmas Ham with plenty of gravy
- Hearty Beef Stew or Pot Roast
- Crispy Fried Chicken or Chicken Fried Steak
- Classic Meatloaf
How To Store Instant Pot Mashed Potatoes
Keeping your leftovers creamy and delicious.
- Refrigerate: Store any leftover mashed potatoes in an airtight container in the refrigerator for up to 4 days.
- Reheat: For the best results, reheat the mashed potatoes in a saucepan over low heat with a splash of milk or cream, stirring until smooth and hot. You can also reheat them in the microwave.
Instant Pot Mashed Potatoes Nutrition Facts
An estimated guide per serving.
- Calories: 450 kcal
- Carbohydrates: 40 g
- Protein: 8 g
- Fat: 30 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
For the creamiest, most classic texture, peeling is highly recommended. However, if you prefer a more rustic, skin-on mashed potato, you can leave the skins on the Yukon Gold potatoes—just be sure to scrub them very well.
Yes, you can easily halve this recipe for a smaller crowd. The cooking time in the Instant Pot should remain the same.
You can, but the final result will be less rich and decadent. The combination of half-and-half and heavy cream is what gives these potatoes their ultra-luxurious texture.
Try More Recipes:
- French Onion Scalloped Potatoes Recipe
- Loaded Baked Potato Salad Recipe
- Slow Cooker Potato Soup Recipe
Instant Pot Mashed Potatoes Recipe
Course: Side DIshCuisine: AmericanDifficulty: Easy12
servings15
minutes25
minutes450
kcalThe fastest, easiest, and creamiest mashed potatoes you’ll ever make, cooked to perfection in the Instant Pot and loaded with butter and cream cheese for a truly decadent side dish.
Ingredients
5 lb. Yukon Gold potatoes, peeled and quartered
2 sticks (1 cup) salted butter
12 oz. cream cheese, softened
1/2 cup half-and-half
1/2 cup heavy cream
2 1/2 tsp. kosher salt
1/2 tsp. seasoned salt
1 tsp. black pepper
Directions
- Place the quartered potatoes, 1 1/2 cups of water, and 1 tsp of kosher salt in a 6- or 8-quart Instant Pot.
- Secure the lid and cook on high pressure for 10 minutes.
- When the cook time is up, perform a quick release of the pressure.
- Drain any remaining water from the pot. Mash the potatoes directly in the Instant Pot insert.
- Add the butter, cream cheese, half-and-half, heavy cream, and all remaining seasonings to the hot potatoes.
- Stir until everything is melted, creamy, and combined.
- Taste and adjust seasoning if needed. Serve hot.
Notes
- Using an Instant Pot frees up valuable stovetop space, making this the perfect recipe for a big holiday meal.
- You can keep the finished mashed potatoes on the “keep warm” setting for up to 2 hours.
- For the smoothest potatoes, use a potato ricer. For a more rustic texture, a simple hand masher is perfect.
- Don’t use an electric mixer, as it can make the potatoes gummy.
