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 and you don’t have to boil water or drain the potatoes!
I’m not sure if it’s cool to admit, but I have struggled with simple, classic mashed potatoes for years.
It’s just 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 homemade mashed potatoes turn out so creamy and flavorful every time and they are so darn easy!
Pop the potatoes in the pot, set the time, and go about your life. No need to babysit them. The Instant Pot will beep at you when it’s time to start mashing!
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 it. 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!
Potatoes – Yukon gold makes the best mashed potatoes! Other varieties of potatoes can be too starchy and end up grainy or gluey.
Broth – The potatoes will be pressure cooked in chicken broth until tender to pack lots of extra flavor into these Instant Pot mashed potatoes!
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!
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 and adding them to the Instant Pot. They’ll cook more evenly this way.
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.
Mash: When the timer is up quick release the pressure and remove the lid. While the potatoes are still hot add in the butter, cream cheese, and milk! You don’t even need to drain away the chicken broth – it’s just getting mashed right in.
Start mixing and mashing it all together so that the butter and cream cheese melt and it all becomes smooth and creamy.
If it is too thick just add more milk to thin it out to your desired consistency. Add your favorite toppings like chives or herbs or just serve it as is. Few side dishes are as perfect as creamy mashed potatoes!
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.
Yukon Gold, with their thin skin and buttery, creamy flavor, work best for mashed potatoes. Red skinned potatoes are also good for mashing. Avoid russet and other grainy, overly starchy potatoes.
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 Cauliflower Soup
- Instant Pot Potato Soup
Instant Pot Mashed Potatoes
- 5 pounds Yukon Gold potatoes
- 1 cup chicken broth
- 1 teaspoon salt
- ½ cup butter softened
- 4 ounces cream cheese
- ½ 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.