Instant Pot Mashed Potatoes {Super Creamy}
These Instant Pot Mashed Potatoes are the creamiest, most delicious mashed potatoes you'll ever eat - and they're ready in just 20 minutes!
Servings: 8 servings
Calories: 179kcal
Ingredients
- 2 cups water
- 8 Yukon gold potatoes chopped
- 1/2 cup cream cheese
- 2 tbsp butter
- 2 tbsp sour cream
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp pepper
- Chives, for garnish
Instructions
- Add trivet and water, then potatoes to Instant Pot. Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 5-10 minutes to come to pressure then pressure cook for 5 minutes.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Drain water from potatoes, then place back in inner pot without trivet. Mash potatoes with cream cheese, butter, sour cream, onion powder, and salt & pepper. Serve garnished with chives (optional), and enjoy!
Video
Notes
Make sure to use potatoes that are high in starch.
Add warm or room temperature ingredients before mashing for a super-smooth finish.
Store the leftovers in the fridge for 5 days. Add a bit of liquid then microwave them for 2-3 minutes or reheat on the stovetop for 5 minutes.
Freeze these mashed potatoes for up to 2 months. Defrost in the fridge overnight then reheat as normal.
Nutrition
Calories: 179kcal | Carbohydrates: 22g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 384mg | Potassium: 722mg | Fiber: 4g | Sugar: 1g | Vitamin A: 297IU | Vitamin C: 19mg | Calcium: 70mg | Iron: 6mg