TheseInstant Pot Mashed Potatoesare quick, fluffy, and ultra creamy. Yukon gold potatoes are cooked in broth then mashed with buttermilk, cream cheese, sour cream, and parmesan.
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- Making for a crowd
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- How to keep warm
- How to store
- Nutrition information
I absolutelylove ALL Thanksgiving side dishes. Slow cooker corn pudding,green bean casserole, sausage stuffing? I mean, COME ON! So good.
If Ihadto 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!
Ingredients
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!
- Place your potatoes and broth into your instant pot, cover, lock the lid, and cook on high pressure for 12 minutes.
- Drain the liquid from the potatoes then add in buttermilk, butter, cream cheese, sour cream, parmesan cheese, salt, pepper, and garlic powder.
- Mash, using a potato masher or whisk, until you’ve reached your desired consistency then serve and enjoy!
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!
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?
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!
- Creamy Corn Casserole
- Sausage Stuffing
- Green Bean Casserole
- Crockpot Sweet Potato Casserole
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
Instant Pot Mashed Potatoes
5 from 4 votes
TheseInstant Pot Mashed Potatoesare quick, fluffy, and ultra creamy. Yukon gold potatoes are cooked in broth then mashed with buttermilk, cream cheese, sour cream, and parmesan.
Prep Time: 10 minutes
Cook Time: 12 minutes
Yield: 8 people
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Equipment for this recipe
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Ingredients
US Customary - Metric
- 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
Recipe Video
Instructions
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!
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STORING
Room Temp:N/A
Refrigerator:3-5 Days
Freezer:5-6 Months
Reheat:Bake or microwave
*Storage times may vary based on temperature and conditions
Notes
*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.
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Nutrition Information
Nutrition Facts
Instant Pot Mashed Potatoes
Amount Per Serving
Calories 236 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Monounsaturated Fat 1g
Cholesterol 45mg15%
Sodium 779mg34%
Potassium 528mg15%
Carbohydrates 17g6%
Fiber 2g8%
Sugar 2g2%
Protein 7g14%
Vitamin A 605IU12%
Vitamin C 13mg16%
Calcium 155mg16%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: creamy, instant pot, yukon gold potatoes
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Course: Side Dishes
Cuisine: American
This post was originally published November 9, 2018 and has been updated to provide more detailed content.