Dinner

Instant Pot Mashed Potatoes Recipe

Bylina moretti December 13, 2025December 13, 2025

Introduction

These Instant Pot Mashed Potatoes are a quick and easy way to get fluffy, ultra creamy mashed potatoes on your table. Made with Yukon gold potatoes cooked in broth, they’re enriched with buttermilk, cream cheese, sour cream, and parmesan for rich flavor and smooth texture.

A close-up of a bowl filled with creamy mashed potatoes. The mashed potatoes are light yellow with a smooth yet slightly chunky texture, topped with a drizzle of golden brown gravy and sprinkled with black pepper. The bowl is white with a black geometric pattern on the outside. A woman's hand is holding the bowl on the left side, and a spoon is partially visible on the right side inside the bowl. The background features a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds Yukon gold potatoes, peeled and quartered
4 cups broth (chicken, vegetable, or water)
¼ cup buttermilk, room temperature
¼ cup unsalted butter, cubed and room temperature
1 (4 oz) package cream cheese, cubed and room temperature
1 (4 oz) tub sour cream, room temperature
¼ cup grated parmesan cheese
½ teaspoon salt, plus more to taste
½ teaspoon black pepper
½ teaspoon garlic powder

Instructions

Step 1: Place the peeled and quartered potatoes into a 6-quart Instant Pot. Pour in the broth to cover the potatoes.
Step 2: Secure and lock the lid, making sure the steam release handle is set to sealing. Press the manual button, select high pressure, and set the timer to 12 minutes.
Step 3: When the cooking time ends and the Instant Pot beeps, carefully turn the valve to venting for a quick release of the steam.
Step 4: Remove the lid and drain any remaining liquid from the potatoes.
Step 5: Add the buttermilk, butter, cream cheese, sour cream, parmesan cheese, salt, pepper, and garlic powder to the potatoes.
Step 6: Mash the potatoes using a potato masher or hand mixer until you reach your desired creamy consistency.
Step 7: Serve immediately and enjoy the rich, fluffy mashed potatoes.

Tips & Variations

Use chicken broth for deeper flavor or vegetable broth to keep it vegetarian-friendly.
For a smoother texture, use a hand mixer or potato ricer instead of a masher.
Try adding fresh herbs like chives or parsley for a fresh twist.
To double the recipe, increase all ingredients except the broth. Keep potatoes fully submerged but don’t exceed the Instant Pot’s max-fill line.
Room temperature dairy ingredients blend more easily, yielding creamier mashed potatoes.

Storage

Store leftover mashed potatoes in an airtight container in the refrigerator for 3 to 5 days. They also freeze well for 5 to 6 months. To reheat, warm them gently in a microwave or bake covered in the oven until heated through, stirring occasionally for even heating.

How to Serve

A close-up shows a woman’s hand holding a white bowl with a black square pattern filled with creamy mashed potatoes. The mashed potatoes are light yellow with a smooth, slightly fluffy texture, topped with melted butter that creates shiny, golden streaks. Small specks of black pepper are sprinkled across the top, adding contrast. A silver spoon rests inside the bowl on the right side. The background is a plain blue color. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Yes, you can use russet potatoes, but Yukon gold potatoes are preferred for their naturally creamy texture and buttery flavor. Russets may require a bit more liquid and might be fluffier.

Do I have to use an Instant Pot?

No, you can cook the potatoes on the stovetop by boiling them until tender, then draining and mashing with the other ingredients. However, the Instant Pot saves time and enhances flavor by cooking potatoes in broth under pressure.