This Instant Pot Mashed Potatoes recipe only takes 20 minutes from start to finish and is my favorite way to prepare a perfectly creamy, cheesy side dish using minimal ingredients.
So much easier and faster than making homemade cheesy mashed potatoes on the stove, this simple pressure cooker method takes half the time without all the work.
Instant Pot Mashed Cheesy Potatoes
Making Instant Pot Cheesy Mashed Potato recipes require minimal effort and 20 minutes total time.
Cream cheese, cheddar cheese, milk, salt, and pepper are blended into peeled, chopped, and pressure-cooked potatoes before they’re sprinkled with fresh parsley and served hot as a rich and fluffy side.
With these pressure cooker mashed potatoes, simply set the timer and let the appliance do all the work while you focus on preparing the other parts of the meal.
Why We Love This Instant Pot Cheddar Cheese Mashed Potatoes Recipe
- Quick and easy to make in 20 minutes.
- Uses a handful of kitchen staple ingredients.
- Light, fluffy, rich, and creamy side dish is delicious.
- Tastes like your favorite homemade mashed potato recipe but made without the work.
- Perfectly cooked potatoes for holidays, dinner parties, or when you’re craving a flavorful carb-filled food.
Other Easy Potato Recipes
Ingredients
- Yukon gold potatoes
- Water
- Cream cheese
- Cheddar cheese
- Milk
- Salt
- Pepper
- Fresh parsley
- Butter (optional)
Substitutions and Additions
- Choose Your Cheese: I like to use sharp cheddar cheese for this recipe, but you can use any type of cheese you prefer. Parmesan cheese, Swiss cheese, or pepper-jack cheese are other delicious options.
- Add Some Seasoning: Feel free to add other herbs and spices to the mashed potatoes, like garlic, rosemary, or thyme.
- Pick Your Potato: It’s best to use starchy potatoes, such as Yukon Gold, for this recipe because they produce the fluffiest mashed potatoes. Idaho and the Russet potatoes will also work well.
- Tasty Toppings: Add your favorite topping to make this taste even more savory. Try some bacon bits, scallions, or chopped chives.
Recommended Tools
- Pressure Cooker
- Potato masher or immersion blender
- Mixing bowl
See Full Recipe Card Below
Jump to RecipeHow to Make Instant Pot Cheesy Mashed Potatoes
- Prepare Your Potatoes: Peel and cut the potatoes into quarters. Place them in in the pressure cooker with the water, close the lid, and move the valve to the sealing position.
- Cook: Cook for 5 minutes on high pressure. When the time is up, do a quick release of the pressure.
Pro Tip: It will take about 20 minutes for the pressure to rise and start cooking. - Make The Mashed Mixture: Drain the potatoes, place them back in the pot, and add the cream cheese, cheddar cheese, milk, salt, and pepper. Mash until desired consistency is reached.
- Serve: Add additional salt and pepper to taste (and butter if desired). Sprinkle with fresh parsley and serve hot. Enjoy!
Tip From Our Recipe Developer
- If you don’t have cream cheese, you can substitute sour cream.
- If you want a richer mashed potato, you can substitute half and half or heavy cream for the milk.
- I like to peel my potatoes, but you can leave the skin on if you prefer.
Storage
- To Store: You can store the mashed potatoes in an airtight container in the fridge for up to four days.
- To Freeze: Place the mashed potato mixture in a freezer-safe container and freeze for up to three months. When you are ready to eat it, thaw it in the fridge overnight.
- To Reheat: Reheat this dish in the microwave or a pot on the stove. You may need to add a little bit of milk to get your desired consistency.
Other Easy Instant Pot Recipes
Instant Pot Cheesy Mashed Potatoes
Serves — 6
Instant Pot Cheesy Mashed Potatoes is a quick and easy way to prepare a perfectly seasoned creamy side dish. Made in 20 minutes from start to finish, this simple recipe uses the pressurized steam to cut down on the cooking time so you can spend more time with friends and family.
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Ingredients
- 6 Yukon gold potatoes peeled and quartered
- ½ cup water
- 4 ounces cream cheese (½ package) softened
- 1 cup shredded cheddar cheese
- ½ cup milk
- 1 teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons fresh parsley
- Butter to taste
Instructions
- Place the quartered potatoes in the pressure cooker with the water. Close the lid and place the valve in the sealing position.
- Select manual high pressure and set the cooking time for 5 minutes; it will take about 20 minutes for the pressure to rise and start cooking.
- When the time is up, do a quick release of the pressure.
- Drain the potatoes and place them back in the pot. Add the softened cream cheese, cheddar cheese, milk, salt, and pepper. Mash with a potato masher or an immersion blender until desired consistency is reached.
- Taste and add additional salt and pepper as needed.
- Serve hot; sprinkle with fresh parsley before serving.
- Add butter if desired.
Jenn’s Notes
Storage:
- To Store: You can store the mashed potatoes in an airtight container in the fridge for up to four days.
- To Freeze: Place the mashed potato mixture in a freezer-safe container and freeze for up to three months. When you are ready to eat it, thaw it in the fridge overnight.
- To Reheat: Reheat this dish in the microwave or a pot on the stove. You may need to add a little bit of milk to get your desired consistency.
- If you don’t have cream cheese, you can substitute sour cream.
- If you want a richer mashed potato, you can substitute half and half or heavy cream for the milk.
- I like to peel my potatoes, but you can leave the skin on if you prefer.
Nutrition Info
Calories: 240kcal | Carbohydrates: 33g | Protein: 12g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 663mg | Potassium: 822mg | Fiber: 4g | Sugar: 3g | Vitamin A: 348IU | Vitamin C: 35mg | Calcium: 248mg | Iron: 1mg
