Instant Pot Mashed Potatoes

The BEST Instant Pot Mashed Potatoes – hands-down the BEST mashed potatoes I’ve ever eaten. They are super creamy and loaded with cream cheese and fresh garlic. Effortless to make in the Instant Pot pressure cooker. Potatoes, garlic, chicken broth, butter, cream cheese, salt, and pepper. Ready to eat in under 30 minutes. One bite and you will never make mashed potatoes any other way. Perfect for your Thanksgiving and Christmas dinners.

bowl of mashed potatoes topped with butter with instant pot in the background

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Mashed Potatoes with Cream Cheese

These Instant Pot Mashed Potatoes are the BEST mashed potatoes I’ve ever eaten. They are super creamy and loaded with cream cheese and fresh garlic. The potatoes are super simple to make and are ready to eat in under 30 minutes. PLUS everything is made in the pressure cooker. Makes for easy clean-up!

Now, this is not a low-calorie dish. It is definitely a splurge (and totally worth it). The recipe has a whole stick of butter and a whole block of cream cheese. O-M-YUM! I got this recipe from my friend, Eva, on my last trip to Gulf Shores. She said she is famous for these potatoes and they are the only potatoes that her family will eat. I can see why. These potatoes are AMAZING! You must add these to your menu ASAP!

stirring mashed potatoes topped with butter

How to Make Instant Pot Garlic Mashed Potatoes

These potatoes are super easy to make. Place the grate in the bottom of your Instant Pot. Add some chicken broth and crushed garlic cloves. Peel some potatoes and cut them into four pieces. Place the potato pieces on top of the grate. Seal the pressure cooker and cook for 15 minutes. Release the pressure. Add a stick of butter, a block of cream cheese, more fresh garlic, salt, and pepper. Mash the potatoes and enjoy!

  • I used russet potatoes. You can use any potato that you prefer – Yukon gold or red potatoes are both good.
  • I used a hand mixer to mash the potatoes right in the Instant Pot insert.
  • Do not drain the potatoes after cooking. Leave the chicken broth in the Instant Pot insert.
  • Do I have to peel the potatoes? No. You can leave the skin on the potatoes if you prefer.
  • Feel free to add in some grated parmesan cheese or rosemary. Cheddar cheese is also delicious!
  • I used fresh garlic in this recipe. I really think that it makes all the difference.
    • You can substitute jarred minced garlic or garlic powder if you would like, but I really suggest going with fresh garlic.
  • Are Instant Pot Mashed Potatoes gluten-free? Yes. All of the ingredients in this recipe are gluten-free.
bowl of mashed potatoes topped with butter

What to Serve with Mashed Potatoes

As I said, this is now our go-to recipe for mashed potatoes. I will never be able to eat mashed potatoes any other way now. They are super creamy and taste amazing. These potatoes go with everything – grilled chicken, pork chops, steaks, casseroles, meatloaf, anything! They are also perfect for your upcoming holiday meal. These potatoes with turkey or ham and slathered with gravy. Have mercy! Give these a try. I promise you won’t be disappointed!

Here are a few of our favorite recipes from the blog that go great with these easy potatoes:

Mama’s Meatloaf

Mama’s Meatloaf – the BEST meatloaf recipe! Even meatloaf haters will LOVE Mama’s Meatloaf! SO easy and tastes great! Ground…

bowl of mashed potatoes topped with butter with instant pot in the background

Instant Pot Mashed Potatoes

Yield: 8 people
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
The BEST Instant Pot Mashed Potatoes – hands-down the BEST mashed potatoes I've ever eaten. They are super creamy and loaded with cream cheese and fresh garlic. Effortless to make in the Instant Pot pressure cooker. Potatoes, garlic, chicken broth, butter, cream cheese, salt, and pepper. Ready to eat in under 30 minutes. One bite and you will never make mashed potatoes any other way. Perfect for your Thanksgiving and Christmas dinners.

Ingredients:

  • 4 lbs russet potatoes, peeled and quartered
  • ½ cup chicken broth
  • 2 garlic cloves, smashed
  • 2 garlic cloves, finely chopped
  • ½ cup butter
  • 1 (8-oz) package cream cheese
  • salt and pepper, to taste

Instructions:

  • Place the grate in the bottom of your Instant Pot. Add the chicken broth and 2 crushed garlic cloves to the insert. Place the potato pieces on top of the grate.
  • Seal the pressure cooker and cook on HIGH pressure for 15 minutes. Quick-release the pressure. Remove the grate from the insert.
  • Add butter, cream cheese, 2 finely chopped cloves of fresh garlic, salt, and pepper to the potatoes. Mash the potatoes in the insert.

Notes:

  • I used russet potatoes. You can use any potato that you prefer – Yukon gold or red potatoes are both good.
  • I used a hand mixer to mash the potatoes right in the Instant Pot insert.
  • Do not drain the potatoes after cooking. Leave the chicken broth in the Instant Pot insert.
  • Do I have to peel the potatoes? No. You can leave the skin on the potatoes if you prefer.
  • Feel free to add in some grated parmesan cheese or rosemary. Cheddar cheese is also delicious!
  • I used fresh garlic in this recipe. I really think that it makes all the difference.
    • You can substitute jarred minced garlic or garlic powder if you would like, but I really suggest going with fresh garlic.
  • Are Instant Pot Mashed Potatoes gluten-free? Yes. All of the ingredients in this recipe are gluten-free.
  •  

Steph

Remember this recipe.

Pin this recipe to your favorite board now to remember it later!

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bowl of mashed potatoes topped with butter
bowl of mashed potatoes topped with butter
stirring mashed potatoes topped with butter

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Comments

  1. Has anyone made this in an 8 quart Instant Pot? I’m afraid 1/2 cup of broth isn’t enough liquid to avoid the burn notice. Any suggestions?

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