Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 675kcal 33%
Fat 48g 73%
Saturated Fat 28g 140%
Carbohydrates 50g 16%
Fiber 5g 20%
Sugar 6g 12%
Protein 14g 28%
Cholesterol 125mg 41%
Sodium 1,150mg 47%

Percent Daily Values are based on a 2,000 calorie diet.

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The Best Instant Pot Mashed Potatoes

Name: The Best Instant Pot Mashed Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 5 pounds of potatoes, peeled and halved (see notes); 4 teaspoons salt, divided; 2 sticks butter(1 cup); 2–4 cloves garlic; a few sprigs of herbs(sage, thyme, etc.); 1 cup cream cheese or sour cream; 1/4 cup grated Parmesan cheese (optional); 1/2 cup broth or milk (optional, for texture)

Prep 10m

Cook 20m

Total 30m

This creamy and flavorful recipe for the Best Instant Pot Mashed Potatoes is a game-changer. With the perfect balance of butter, garlic, and herbs, these mashed potatoes are a crowd-pleaser. The addition of cream cheese and Parmesan cheese adds extra richness, making this dish the perfect side for any meal.

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Ingredients

8 servings

5 pounds of potatoes, peeled and halved (see notes)

4 teaspoons salt, divided

2 sticks butter(1 cup)

2–4 cloves garlic

a few sprigs of herbs(sage, thyme, etc.)

1 cup cream cheese or sour cream

1/4 cup grated Parmesan cheese (optional)

1/2 cup broth or milk (optional, for texture)

Steps

View steps on pinchofyum.com or by saving the recipe to your personal library.

Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 675kcal 33%
Fat 48g 73%
Saturated Fat 28g 140%
Carbohydrates 50g 16%
Fiber 5g 20%
Sugar 6g 12%
Protein 14g 28%
Cholesterol 125mg 41%
Sodium 1,150mg 47%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

If you want the potatoes to be a little thinner, add 1/4-1/2 cup milk or broth.

A few comments have noted that 12 minutes was not enough time to cook their potatoes. This is most likely because of the size variation of potatoes. I like to try to get evenly sized potato pieces without spending a lot of time cutting them up all (you’re just going to mash them anyway!) so I usually cut the big ones in half and leave the rest alone. But if you’re working with very large potatoes, you may want to cut them into quarters, or cook them for closer to 15 minutes.

To prevent lumpy potatoes, mash them right after they’re done cooking. Don’t let them sit around for too long. They’ll develop a skin and it will be harder to get them to mash smoothly and evenly.

This is the Instant Pot that we use. (affiliate link)

A previous version of this recipe was written for half of this amount.