Instant Pot Mashed Potatoes

5 from 4 votes

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.

Prep Time10 mins

Cook Time12 mins

Total Time22 mins

Course: Side Dishes

Cuisine: American

Keyword: creamy, instant pot, yukon gold potatoes

Servings: people

Calories: 236kcal

Equipment

Instant Pot

Ingredients

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

US Customary - Metric

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!
Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

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.

Nutrition