This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
Buttery, creamy mashed potatoes made in just 30 minutes in the Instant Pot! This is hands-down the best mashed potatoes recipe for Thanksgiving or any family dinner.
While our classic mashed potatoes will always have a place at the table, this Instant Pot version is a total lifesaver. It frees up stovetop space for holiday favorites like No Fuss Stuffing and still delivers that rich, buttery flavor you love from Yukon gold potatoes.
Follow this simple step-by-step recipe for Instant Pot mashed potatoes and get perfect, fluffy potatoes every single time.
Ingredients for Instant Pot Mashed Potatoes
You only need 5 simple ingredients to make the creamiest mashed potatoes ever in your pressure cooker, all in a fraction of the time. Here’s what goes in:
- Yukon Gold Potatoes: About 8 medium (or 4–5 large). Their buttery flavor makes them the best choice for mashed potatoes.
- PRO TIP: Russet potatoes also work, but Yukon Golds give unmatched taste and texture.
- Salt: Essential for flavor.
- Cream Cheese: Always use full-fat for the richest mashed potatoes (skip the low-fat stuff).
- Whole Milk: Or swap in heavy cream for extra indulgence.
- Butter: Because no mashed potatoes are complete without it.
Exact measurements are listed in the recipe card at the end of this post.
How to Make Instant Pot Mashed Potatoes
Here are the step-by-step instructions for making mashed potatoes in the Instant Pot. It’s easy peasy!
- Set: Set the cream cheese out to come to room temperature.
- Melt: Melt the butter on the stove top or in the microwave.
- Prep: Peel and quarter the potatoes.
- Cook: Add the potatoes to the Instant Pot and add enough water to cover them. Add the salt.
- Pressure: Put the lid on the Instant Pot and seal it. Set to manual high pressure for 8 minutes.
- Warm: Measure the milk in a glass cup and warm milk in the microwave.
- Drain: When the potatoes are done, quick release the pressure valve and drain. Leave the potatoes in the pot to steam dry for a few minutes.
- Mash: Smash the potatoes with a masher or ricer, then stir in the butter, cream cheese, and warmed milk.
- Season: Adjust salt and pepper to your preference.
The complete instructions can be found in the recipe card at the end of this post. Keep scrolling for all the details!
Best Potatoes for Mashing
The best potatoes for mashing are starchy potatoes like Yukon Gold, Russets, or Idaho. They break down easily and create a fluffy, creamy texture perfect for mashed potatoes.
Flavor Boosts and Add-Ins
Want to take these mashed potatoes to the next level? Try adding cooked crumbled bacon for a savory punch, sautéed or roasted garlic for extra depth, or fresh herbs like rosemary, thyme, parsley, or chives. For a cheesy twist, finely grated sharp cheddar melts beautifully and adds incredible flavor. These simple add-ins make your mashed potatoes even more irresistible.
What to Pair With Instant Pot Mashed Potatoes
Whether it’s Thanksgiving, Christmas, or a cozy weeknight dinner, these mashed taters are the ultimate comforting, carby side that comes together in just a few simple steps. Some of our family favorites to serve alongside are chicken, beef roast, salmon, or pork chops. I also love pairing them with a crunchy vegetable like a fresh salad, green beans, or roasted asparagus for the perfect balance.
Tip For The Best Mashed Potatoes
I used a potato masher my whole life until someone told me about a potato ricer. I’ll never go back! A masher works fine, but a ricer gives the smoothest, creamiest texture.
Can This Recipe Be Made on the Stove Top?
Yes, it absolutely can. I will actually point you to our other mashed potatoes post for making mashed potatoes the traditional way.
Storing and Reheating Instant Pot Mashed Potatoes
Leftover mashed potatoes can be stored in an airtight container in the refrigerator for 3–4 days. To keep them creamy, add a splash of milk or a small pat of butter before reheating.
Reheat gently on the stovetop over medium heat, stirring occasionally, or warm single servings in the microwave. For larger batches, covering the container with foil and heating in a 350°F oven works well, too.
These mashed potatoes also freeze nicely for up to 2 months, just thaw in the fridge overnight before reheating.
Thanksgiving is not complete without the creamiest and best mashed potatoes recipe ever! Yukon gold potatoes make the tastiest mashed potatoes and the Instant Pot makes this recipe quick and easy!
More Irresistible Potato Recipes:
How to Make the Best Mashed Potatoes Video
Prevent your screen from going dark
-
Set out the cream cheese.
4 Ounces Cream Cheese
-
Place the butter in a small saucepan to melt.
3 Tablespoons Butter
-
Peel the potatoes and quarter them.
2 Pounds Yukon Gold Potatoes
-
Add the potatoes to the Instant pot and pour in water just to cover them.
-
Add the salt and stir gently.
1 teaspoon Salt
-
Press Manual, high heat and seal the lid.
-
Pressure cook for 8 minutes.
-
Meanwhile, measure the milk in a glass measuring cup and warm the milk in the microwave.
½ Cup Whole Milk
-
Once the potatoes are done, quick release the pressure and drain the potatoes, leaving them in the pot.
-
Allow the potatoes to steam dry for a couple of minutes and then smash well with a potato masher or ricer until no lumps remain.
-
Stir in the melted butter, then the cream cheese and finally the warmed milk.
-
Taste and season with salt.
Salt
Calories: 116kcal, Carbohydrates: 26g, Protein: 3g, Fat: 0.1g, Saturated Fat: 0.04g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.003g, Sodium: 9mg, Potassium: 637mg, Fiber: 3g, Sugar: 1g, Vitamin A: 3IU, Vitamin C: 30mg, Calcium: 18mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
