Instant Pot Creamy Mashed Potatoes

Bowl of creamy mashed potatoes with butter

4 from 2 reviews

The trick to the most perfect fluffy and creamy mashed potatoes is in the mix of potatoes!


  • 2 pounds medium Russet potatoes
  • 2 pounds Yukon gold potatoes
  • 12 cups milk (any kind)

Garlic Herb Cream Cheese (see note)

  • 8 ounce whipped cream cheese at room temperature (look for it near the other cream cheese.  It will say “Whipped”)
  • 2 tablespoons butter at room temperature
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon onion powder
  • pinch of black pepper
  • pinch of thyme


  1. Wash, peel, and quarter potatoes.
  2. Add 1 cup of water to the pressure cooker pot and place trivet or a steamer basket inside.  Stack potatoes inside, making sure the potatoes aren’t sitting in the water.
  3. Secure the lid and turn pressure release knob to a sealed position.
  4. Cook at high pressure for 10 minutes.
  5. Garlic Herb Cream Cheese: While the potatoes cook, add cream cheese ingredients to a small bowl and whisk until smooth.
  6. When pressure cooking is complete, use a quick release.
  7. Poke the potatoes with a fork.  It should slide through the potato very easily.
  8. Transfer potatoes to the bowl of a mixer with a whisk attachment.  Add Garlic Herb Cream Cheese mixture.
  9. Whisk potatoes at medium speed for 10-20 seconds, until they appear smooth.
  10. Add 1 cup of warm milk and whisk for another 30 seconds or so on medium speed until they are smooth and creamy.  Add more milk if needed to make them ultra moist and creamy.
  11. Taste, add extra salt if needed.
  12. Serve potatoes hot in a large bowl with a couple extra tabs of butter on top if desired.


  • Prep the potatoes ahead of time by peeling and quartering them, place them in a bowl of cold water in the fridge for up to 12 hours
  • If you want a simple, butter and salt flavored mashed potato, simply omit the herbs and spices from the cream cheese/butter mixture
  • If you don’t own a stand or hand mixer, use a ricer or potato masher to get those potatoes smooth and creamy.
  • Freeze leftover mashed potatoes in freezer-safe ziplock for 3 or months

Keywords: instant pot recipe, mashed potatoes, thanksgiving