Instant Pot Mashed Potatoes Recipe
These Instant Pot Mashed Potatoes are quick, fluffy, and ultra creamy. Made with Yukon gold potatoes cooked in broth, they are mashed with buttermilk, cream cheese, sour cream, and parmesan for a rich, comforting side dish perfect for any meal or holiday gathering.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Category: Side Dishes
- Method: Instant Pot
- Cuisine: American
Ingredients
Scale
Potatoes and Cooking Liquid
- 2 pounds Yukon gold potatoes, peeled and quartered
- 4 cups broth (chicken or vegetable) or water
Dairy and Seasonings
- ¼ cup buttermilk, room temperature
- ¼ 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
- ¼ cup grated Parmesan cheese
- ½ teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Instructions
- Prepare the Instant Pot: Place the peeled and quartered Yukon gold potatoes into a 6-quart Instant Pot. Pour in 4 cups of broth (chicken or vegetable) or water, ensuring the potatoes are fully submerged.
- Pressure Cook the Potatoes: Secure the Instant Pot lid and lock it in place, making sure the steam release valve is set to the sealing position. Select the manual or pressure cook setting on high pressure and set the timer for 12 minutes. The Instant Pot will take additional time to come to pressure before counting down.
- Release Pressure: When cooking is complete, the Instant Pot will beep. Carefully flip the valve from sealing to venting to perform a quick release of the steam. Once pressure is fully released, open the lid.
- Drain and Mash: Drain the cooking liquid from the potatoes. Return the potatoes to the pot or a large bowl. Add buttermilk, unsalted butter, cream cheese, sour cream, Parmesan cheese, salt, black pepper, and garlic powder.
- Mash to Desired Consistency: Using a potato masher or hand mixer, mash the mixture until the potatoes reach your preferred creamy consistency. Taste and adjust seasoning if necessary.
- Serve: Transfer the mashed potatoes to a serving dish and enjoy warm as a delicious, creamy side dish.
Notes
- Although the cook time is 12 minutes, allow additional time for the Instant Pot to come to pressure before cooking starts.
- To double this recipe for a larger crowd, double all ingredients except the cooking liquid. Potatoes need to be fully submerged without exceeding the Instant Pot’s max fill line.
- Store mashed potatoes in the refrigerator for 3-5 days or freeze for 5-6 months.
- Reheat leftovers by baking in the oven or microwaving until heated through.
Keywords: buttermilk mashed potatoes, cream cheese mashed potatoes, creamy mashed potatoes, fluffy mashed potatoes, Instant Pot Mashed Potatoes, instant pot potatoes, parmesan mashed potatoes, sour cream mashed potatoes, thanksgiving mashed potatoes, yukon gold mashed potatoes
Find it online: https://foodbylina.com/instant-pot-mashed-potatoes-recipe/
