This recipe for rich and creamy Instant Pot Mashed Potatoes is a lifesaver on busy kitchen days. They're buttery and full flavored making them the perfect side dish option for family meals and special holiday gatherings. Bonus: Stovetop instructions included!

Easy Instant Pot Mashed Potatoes Recipe

This recipe for creamy mashed potatoes is a busy day wonder. The beauty of making them in an Instant pot is they can be cooked, whipped and served with ease. It frees up the stovetop on busy kitchen days and it uses less cooking liquid than boiling on the stovetop. This results in potatoes that are flavorful and tender. Pressure cooker mashed potatoes are delicious and easy.

How to Make the Best Instant Pot Mashed Potatoes Recipe

Ingredients you'll need to make creamy Instant Pot Mashed Potatoes: Yukon Golds peeled and cubed, water or chicken stock, butter, sour cream, chive and onion cream cheese, half and half, salt, minced garlic, black pepper and fresh chives.
To avoid "gummy" mashed potatoes whether they're made in an Instant Pot or on the stovetop, use room temperature butter and slightly warmed milk. When you add dairy straight from the fridge it quickly cools the potatoes and effects the texture and how they mash.
Just like cooking potatoes in any other way, it's important to keep cubed potato pieces uniform in size for even cooking. Test the centers with the tip of a knife, if should glide through easily when they're done.
I use Yukon gold potatoes in this recipe but you could adapt using russet or a different variety such as russet or red potatoes, if that's your preference.
These potatoes can be served straight from the Instant Pot or plated in a pretty serving bowl, it's your call.
If you'd like to serve from the pot, take a damp paper towel, and wipe the sides to remove any splatters from mashing. Top with butter and chives, and they're ready to eat.
You can use light butter, light cream, light cream cheese and low fat sour cream in this recipe with no other adjustments needed.
Store leftover mashed potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop over medium heat. Add additional chicken stock, half and half or milk to thin.

How to Make Creamy Mashed Potatoes on the Stovetop

Stovetop Instructions:

Place cubed potatoes in a large deep pot and cover completely with water. Add 1 teaspoon salt.
Bring to a boil then lower heat to medium-high cooking for 8-10 minutes or just until fork tender.
Drain potatoes well. Add remaining ingredients and mash using a potato masher or whip with an electric mixer. (You may opt to omit fresh garlic and use ½ teaspoon granulated garlic, instead.)
Dot with butter, garnish with pepper and chives and serve.

More Easy Instant Pot Recipes to Make

Instant Pots can make a busy day meal in no time flat. A few family favorite recipes you may like to try:

Tender and succulent Instant Pot Mississippi Pot Roast.
Instant Pot Beef and Bean Chili for casual meals and game day watching eats.
Instant Pot Vegetable Beef Soup is a comforting meal year-round.
Tender and succulent Pulled Pork Instant Pot is a game changer for busy day meals.
Instant Pot Twice Baked Potatoes from Eating on a Dime.

Southern Main Dish Recipes to Serve with Instant Pot Mashed Potatoes

There are so many dishes that go well with a big batch of mashed potatoes. A few recipes you may like to try:

Slow Cooked Roast with Mushroom Gravy is the kind of Sunday supper comfort food I grew up on.
Buttermilk Fried Chicken is finger licking deliciousness.
Chicken Fried Steak and Gravy is tender with a crispy perfectly seasoned coating.
Pile this Pork Tips Stroganoff with Mushrooms and Onion on a generous scoop of Instant Pot Mashed Potatoes.
Slow Cooked Smothered Steak is simmered in a rich tomato gravy.

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Instant Pot Mashed Potatoes

Prep Time10

Cook Time20

Total Time30

Course: Side Dish

Cuisine: American

Keyword: creamy-mashed-potatoes-recipe, instant-pot-mashed-potatoes

Servings: 12 servings

Calories: 277kcal

Ingredients

5 lbs Yukon Gold potatoes 1 inch cubes peel on or off, your preference
1 ½ cups water or chicken broth
3 cloves garlic minced
1 ½ teaspoon salt divided
1 cup half and half warmed
½ cup sour cream
½ cup salted butter cubed
4 ounces chive and onion cream cheese softened
½ teaspoon freshly ground black pepper adjust to taste
butter and chopped fresh chives for garnishing

Instructions

Arrange potatoes in the bowl of Instant Pot. Add 1 cup of cold water or chicken broth. Season with garlic and 1 teaspoon salt.
Cover and set the lid to "sealing.” Pressure cook on HIGH heat for 10 minutes, following with quick release.
After pressure has released, carefully remove the lid. (Test potatoes, they should be fork tender.) Drain cooking liquid, reserving in case it's needed to smooth texture at the end of cooking.
Immediately add half and half, sour cream, butter, cream cheese and ½ tsp salt. Use a potato masher to process until desired consistency is reached. You can add additional cooking liquid, if needed to smooth. Taste and adjust adding more salt to taste.
Garnish with butter, black pepper and fresh chives. Keep warm until serving.

Notes