Instant Pot Mashed Potatoes

Make the best mashed potatoes you've ever tasted with this quick and easy recipe. The cream cheese makes them extra velvety, a trick I picked up from my brother Mike.

A low angle close up view on a bowl of instant pot mashed potatoes
Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
10 mins
Total Time:
40 mins


  • 6 russet potatoes, peeled and cut into chunks

  • ¼ cup cream cheese

  • 1 tablespoon cream cheese

  • ¼ cup milk

  • salt and ground black pepper to taste


  1. Place a steamer inside a multi-functional pressure cooker (such as Instant Pot). Add 1 cup water to the pot. Place potato chunks into the steamer. Close and lock the lid. Select Rice function and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

  2. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid. Add 1/4 cup plus 1 tablespoon cream cheese and milk to the pot and mash using an electric hand mixer or a potato masher. Season with salt and pepper.


Be sure to use brick-style cream cheese, not the whipped kind.

If you like, try using half-and-half instead of milk.

Nutrition Facts (per serving)

271 Calories
5g Fat
52g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 271
% Daily Value *
Total Fat 5g 6%
Saturated Fat 3g 14%
Cholesterol 14mg 5%
Sodium 80mg 3%
Total Carbohydrate 52g 19%
Dietary Fiber 4g 13%
Total Sugars 2g
Protein 7g
Vitamin C 16mg 81%
Calcium 58mg 4%
Iron 3mg 14%
Potassium 1212mg 26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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