These creamy Instant Pot mashed potatoes are big on flavor from being pressure cooked in chicken broth and mashed with cream cheese and milk! This method produces creamy mashed potatoes every time – totally fool proof!
I’m not sure if it’s cool to admit, but I have struggled with simple, classic mashed potatoes for years.
It’s the boiling part that gets me, which is honestly kind of hilarious. I always undercook them or cook them unevenly and I hate the process of steaming up my whole kitchen boiling potatoes.
I’ve been doing crockpot mashed potatoes for years (so good!) but then I discovered the Instant Pot!
Now my Instant Pot mashed potatoes recipe always turns out so creamy and flavorful every time and they are so darn easy! And you don’t even have to drain off any liquid before mashing – love that!
These pressure cooker mashed potatoes are the perfect classic potato recipe – simple and buttery, delicious with or without gravy, and perfect for serving any night of the week or at holiday dinners!
Of course, if you’re looking for the ultimate holiday dinner mashed potatoes, our baked mashed potatoes are extra decadent. They’re over the top rich and indulgent. Perfect for splurging on during a holiday dinner, while these Instant Pot mashed potatoes are perfect for your average weeknight – simple, classic, and not 3 million calories. 😉
And if you’re trying to cut carbs, try these mashed turnips!
Best Potatoes for Mashing:
When it comes to which variety of potato to use for preparing homemade mashed potatoes you’ve got a few options. I’m using Yukon Gold in this recipe but you can use other varieties.
- Yukon Gold – My personal preference! They aren’t as starchy which gives them a smoother, creamier texture. The golden color also makes these look extra rich.
- Red Potatoes – These are delicious if you plan to leave the skin on and make a more chunky mashed potato.
- Russets – I usually recommend avoiding russets when making mashed potatoes, but they’re actually the most commonly used variety. I just think they can more easily end up with a gluey or grainy texture due to all the starch. But they can also end up nice and fluffy if you make them just right!
Potatoes – Yukon Gold are preferred. Give them a try and see what I mean!
Broth – The potatoes will be pressure cooked in chicken broth until tender to pack lots of extra flavor into these Instant Pot mashed potatoes! Use vegetable broth to keep these vegetarian.
Dairy – You’ll add in some cream cheese, milk, and butter when you mash up the potatoes to turn these into the ultimate creamy mashed potatoes! We don’t skimp on the dairy and you shouldn’t either.
What We Love About This Recipe!
The Instant Pot really does make everything fast and simple. These mashed potatoes are ready to enjoy in no time, there’s no need to babysit them or drain away the excess liquid, and cooking them in chicken broth and mashing them with cream cheese and milk turns them into a creamy, flavorful side dish!
How to Make Pressure Cooker Mashed Potatoes:
Prepare: To begin making these Instant Pot mashed potatoes you’ll need to rinse and peel the potatoes before cutting them into quarters. Cutting them into equal sized pieces ensures they’ll cook evenly.
Pressure Cook: Pour in the chicken broth and add in the salt before covering the Instant Pot, setting the valve to sealing, and cook on high pressure for 9 minutes.
Dairy: Top your cooked potatoes with softened butter, cream cheese, and a bit of milk. You don’t even need to drain the chicken broth – it’s going to get mashed right in with the potatoes.
Mash: Start mixing and mashing it all together so that the butter and cream cheese melt and the potatoes become smooth and creamy. Add additional milk to reach your desired consistency and season with salt and pepper, to taste.
What To Serve With Pressure Cooker Mashed Potatoes:
The nice thing about pressure cooker mashed potatoes is that they go well with pretty much anything! You can serve these up for weeknight dinners or for holiday gatherings. Try them with some of these popular recipes:
- Amish Chicken and Noodles
- Slow Cooker Ribs
- Hot Turkey Sandwich
- Crockpot BBQ Chicken
- Mississippi Pot Roast
- Bacon Cheeseburger Meatloaf
Store mashed potatoes in an airtight container in the refrigerator for up to 5 days.
Reheat mashed potatoes in the microwave. Place in a microwave safe dish, cover, and cook for 1-2 minutes. Stir and add in additional milk to add moisture back to the potatoes. Continue cooking until heated through.
I have not tried it with this recipe but in general you can freeze mashed potatoes for up to a couple of months.
Yes you can. My crockpot loaded mashed potatoes recipe is just what you’re looking for!
Thanksgiving Menu Plan:
Looking for some more recipes that are perfect for your Thanksgiving dinner? See below!
MORE EASY INSTANT POT RECIPES!
- Instant Pot Chicken Tacos
- Instant Pot Mississippi Pot Roast
- Pressure Cooker Carnitas
- Instant Pot Potato Soup
- Instant Pot French Dip
Instant Pot Mashed Potatoes
- 5 pounds Yukon Gold potatoes
- 1 cup chicken broth
- 1 teaspoon salt
- ½ cup butter softened
- 4 ounces cream cheese
- 1/4 cup milk plus more as needed
- Fresh herbs or chives for serving
- Rinse and peel the potatoes. Cut larger potatoes into quarters and smaller potatoes in half, making sure the potato chunks are similar in size for even cooking.
- Place potatoes into the Instant Pot along with the chicken broth and salt.
- Cover, set valve to sealing, and cook on high pressure for 9 minutes. It will take around 10 minutes for the pot to come to pressure.
- When the timer goes off, carefully open the valve to quick release the pressure and remove the lid.
- Add the butter, cream cheese, and milk to the potatoes and mash until smooth and creamy. Add additional milk as needed to reach your desired consistency.
- Taste and season with additional salt, if needed. Sprinkle with fresh herbs before serving.