Instant Pot Mashed Potatoes Recipe

These Instant Pot Mashed Potatoes are quick, fluffy, and ultra creamy. Yukon gold potatoes are cooked in broth then mashed with buttermilk, cream cheese, sour cream, and parmesan.

bowl of instant pot mashed potatoes held two hands

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I absolutely love ALL Thanksgiving side dishes. Slow cooker corn puddinggreen bean casserole, sausage stuffing? I mean, COME ON! So good.

If I had to pick only one Thanksgiving side to eat for the rest of my life though, it just might be mashed potatoes…and not just any potatoes; these instant pot mashed potatoes. What’s better than ultra fluffy, super cream, carb-i-licious mashed potatoes? You’re right. Nothing. 😉

No instant pot? No problem! Try my crockpot mashed potatoes instead!


These instant pot mashed potatoes have a short ingredient list, but they’re PACKED with flavor.

  • Potatoes – use Yukon gold potatoes for their light and fluffy texture but Russet potatoes will work as well.
  • Broth – you can use either chicken broth or veggie broth to keep these vegetarian. Both are delicious and add tons of flavor.
  • Buttermilk – thins out the potatoes just a touch and adds a nice tangy flavor.
  • Cream Cheese and Sour Cream – add additional tang, creaminess, and richness!
  • Unsalted Butter – adds warmth and that delicious buttery flavor.
  • Parmesan Cheese – gives a subtle nutty, cheesy taste.
  • Salt, Black Pepper, and Garlic Powder – a simple but delicious seasoning blend.
Pro tip
Want to add more of a punch? Try using roasted garlic instead of garlic powder!

How to make

These instant pot mashed potatoes are ready to go in under 25 minutes!

  1. Place your potatoes and broth into your instant pot, cover, lock the lid, and cook on high pressure for 12 minutes.potatoes with broth in instant pot
  2. Drain the liquid from the potatoes then add in buttermilk, butter, cream cheese, sour cream, parmesan cheese, salt, pepper, and garlic powder. mashed potato ingredients in instant pot
  3. Mash, using a potato masher or whisk, until you’ve reached your desired consistency then serve and enjoy!finished mashed potatoes in instant pot
Pro tip
Don’t skip the broth! It infuses TONS of flavor into the potato.

How long to cook

These mashed potatoes cook for 12 minutes in the instant pot. Once the potatoes are cooked, all you have to do is mash the other ingredients in and they’re done!

Pro tip
Although you set the instant pot to 12 minutes, it does take a little bit of time to build pressure first before it starts counting down from 12. Give yourself a little extra time to allow the pressure to build!

spoon dipped into plate of mashed potatoes

What potatoes to use

Yukon gold potatoes are the best potatoes to use for mashed potatoes. Their light and fluffy texture holds up so well next to the creaminess from the buttermilk, sour cream, and cream cheese.

If you’d prefer to use a different variety, Russet potatoes will work as well!

Do you peel the potatoes?

It’s best to peel potatoes for instant pot mashed potatoes. It allows for a creamier, smoother texture.

To quickly peel potatoes, use a sharp chef’s knife or vegetable peeler to remove the skin.

If you prefer to leave the skin on, feel free to do so, but the end result won’t be as smooth and creamy.

How do i add flavor to instant pot mashed potatoes

We’re giving these mashed potatoes tons of flavor by cooking them in either chicken or veggie broth then enhancing that flavor even more with just a few simple seasonings: salt, pepper, and garlic powder!

Yep, that’s it. Who knew this much flavor could come from ingredients as simple as that?

plate of ham, mashed potatoes, corn, beans, and bread above

Can you make instant pot mashed potatoes for a crowd?

Yes! This recipe is written to serve about 8 people…more if you’re serving these at a big meal with a variety of different dishes.

If you’re looking to make more, you can easily double the recipe using the multiplier button in the recipe card.

Keep in mind, do NOT fill the pot up past the max-fill line. Depending on the size of your instant pot, you may not be able to double the recipe. If that’s the case, make 2 single batches. Keep the first batch warm in a crockpot set to WARM.

What to serve with instant pot mashed potatoes?

I love serving these instant pot mashed potatoes at Thanksgiving with ALL the other delicious holiday recipes. Here are a few more of my favorites!

bowl of mashed potatoes held blue background

Can you keep mashed potatoes warm in the instant pot?

Yes! If you want to whip up these mashed potatoes a little bit ahead of time, feel free.

Cook, assemble, and mash as directed then change the instant pot setting to “keep warm.” You can keep them in there for anywhere from 1-2 hours.

Before serving, stir and taste to re-season, if necessary. If they have dried out or thickened too much add another splash of buttermilk.

How to store

Store leftover mashed potatoes in an airtight container in the fridge for 3-5 days or in the freezer for up to 5-6 months.

To reheat, thaw in the fridge if frozen then microwave or heat on the stovetop with a splash of milk and additional seasonings, if necessary.

– Jennifer

bowl of instant pot mashed potatoes held


Instant Pot Mashed Potatoes

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These Instant Pot Mashed Potatoes are quick, fluffy, and ultra creamy. Yukon gold potatoes are cooked in broth then mashed with buttermilk, cream cheese, sour cream, and parmesan.
Course Side Dishes
Cuisine American
Keyword creamy, instant pot, yukon gold potatoes
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8 people
Calories 236kcal



  • 2 pounds yukon gold potatoes peeled and quartered
  • 4 cups broth chicken or vegetable
  • 1/4 cup buttermilk room temperature
  • 1/4 cup unsalted butter cubed and brought to room temperature
  • 1 (4 oz) package cream cheese cubed and brought to room temperature
  • 1 (4 oz) tub sour cream room temperature
  • 1/4 cup grated parmesan cheese
  • 1/2 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder


  • Place potatoes and broth into your instant pot.
  • Cover and lock the lid (make sure the steam releasing handle is pointing to sealing).
  • Cook using the manual button (set to high pressure) and adjust timer on the Instant Pot to 12 minutes.*
  • The Instant Pot will beep when it’s finished.
  • Flip the valve to “venting” for a quick release.
  • Remove lid and drain the liquid from the potatoes.
  • To the drained potatoes, add in buttermilk, butter, cream cheese, sour cream, parmesan cheese, salt, pepper, and garlic powder.
  • Mash, using a potato masher or whisk, until desired consistency is reached.
  • Serve and enjoy!



*While the cook time is 12 minutes, it does take time for the Instant Pot to come to pressure, THEN it will start the count down from 12.

Want to double these for a larger crowd? Double all ingredients, EXCEPT the cooking liquid. The potatoes need to be fully submerged in the broth, but it shouldn’t exceed the max-fill line of the Instant Pot. You may or may not be able to do this depending on the size of your Instant Pot.


Calories: 236kcal | Carbohydrates: 17g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Monounsaturated Fat: 1g | Cholesterol: 45mg | Sodium: 779mg | Potassium: 528mg | Fiber: 2g | Sugar: 2g | Vitamin A: 605IU | Vitamin C: 13mg | Calcium: 155mg | Iron: 3.9mg

This post was originally published November 9, 2018 and has been updated to provide more detailed content.

The post Instant Pot Mashed Potatoes Recipe appeared first on Show Me the Yummy.

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