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.
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.
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!
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!
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!
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.
Instant Pot Mashed Potatoes
Equipment for this recipe
- 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!
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*Note: Nutrition information is estimated and varies based on products used.
This post was originally published November 9, 2018 and has been updated to provide more detailed content.