This Instant Pot mashed potatoes recipe has been my go-to side dish for holiday dinners and cozy weeknight meals alike. I first developed this version the year I wanted a reliably creamy batch for Thanksgiving without babysitting a pot on the stove; the pressure cooker fixed the timing and produced tender potatoes every time. The combination of Yukon Golds, cream cheese, butter and a splash of cream gives the mash a silky, slightly tangy texture that stays warm until serving. It’s the kind of side that invites second helpings and always gets comments from guests.

What I love most about this method is how forgiving it is: the Instant Pot steams the potatoes evenly so you avoid gummy, waterlogged results, and the quick-release allows you to mash while they’re still hot — producing a velvet finish when you add the butter and dairy. I often make this ahead and gently rewarm; the flavors knit together beautifully and the texture remains rich. Every time I serve this, someone asks for the recipe, and it has become a fixture at our family gatherings.

Ingredients

• Yukon Gold potatoes (5 lb.): Choose firm potatoes without soft spots. Yukon Golds have a naturally buttery flavor and creamy texture that mash smoothly without needing as much dairy as russets; they’re my top pick for rich, flavorful results.
• Kosher salt (2 1/2 tsp. total): Split between the cooking water and the final seasoning. Kosher salt dissolves cleanly and seasons the potatoes from the inside as they steam.
• Salted butter (2 sticks): Use good-quality butter — I prefer European-style for its higher butterfat and slightly tangy finish. Reserve a little for finishing the dish.
• Cream cheese (12 oz.): Adds body and a subtle tang that brightens the mash. Full-fat cream cheese integrates best and yields a silky texture.
• Half-and-half (1/2 cup) and heavy cream (1/2 cup): The combination balances silk and richness. If you want an extra-fluffy result, increase half-and-half slightly; for decadence, add more heavy cream.
• Seasoned salt (1/2 tsp.): Something like Lawry’s adds a gentle savory depth. Taste and adjust — the finished dish should be well-seasoned but not salty.
• Black pepper (1 tsp. plus more to serve): Freshly ground black pepper brings a warm bite and complements the butteriness.

Instructions

Load and Season the Potatoes: Place the peeled, quartered Yukon Golds into a 6- or 8-quart Instant Pot. Add 1 1/2 cups of water and 1 teaspoon of kosher salt. Lock the lid and move the pressure valve to sealing. Selecting the pressure-cook setting, program for 10 minutes. Note: allow time for the pot to come to pressure — this varies by machine and can add 8–12 minutes. Release Pressure and Drain: When the cook cycle finishes, perform a quick release carefully: hold a wooden spoon over the valve and turn to venting to avoid steam burns. Once the float valve drops and the lid can be removed, check the insert — if any excess cooking water remains, lift the inner pot and drain the water through a colander so the potatoes don’t become waterlogged. Mash While Hot: Return the drained potatoes to the pot or keep in the insert. Using a sturdy masher or ricer, break the potatoes while letting steam escape; mashing while hot ensures the dairy blends smoothly rather than turning gluey. Hold back a little steam — lift the potatoes so some steam dissipates before adding dairy. Add Butter and Dairy: Stir in the butter, softened cream cheese, half-and-half, heavy cream, seasoned salt, the remaining 1 1/2 teaspoons kosher salt, and 1 teaspoon black pepper. Work quickly but gently: stir and fold until the butter and cream cheese melt and the mixture is cohesive. Taste and adjust salt and pepper. If the texture is too thick, add warm half-and-half 1 tablespoon at a time. Transfer and Finish: Move the potatoes to a warmed serving bowl, top with an extra pat of butter and a crack of black pepper. Serve immediately, or keep warm on the Instant Pot ’keep warm’ setting for up to 45 minutes, stirring once before serving to revive the creaminess.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. For best results reheat slowly over low heat on the stovetop or in a microwave-safe dish at 50% power, stirring frequently and adding a splash of warm half-and-half or milk to loosen. To freeze, portion into shallow containers and label with date; freeze up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding liquid to restore creaminess. If the mixture separates slightly upon reheating, a quick beat with a whisk will reintegrate fats and create a smooth finish.

Ingredient Substitutions

If you want a lighter version, swap half of the heavy cream for low-fat milk and reduce butter by a quarter; you’ll lose a bit of silk but keep good flavor. For dairy-free or vegan options, replace butter with olive oil or vegan butter and use full-fat coconut milk or a fortified oat milk — expect a subtle flavor shift and slightly looser texture. If you can’t find Yukon Gold, use a 50/50 mix of russets and Yukon Gold to gain both fluff and flavor. For tang without cream cheese, a couple of tablespoons of sour cream or plain Greek yogurt stirred in at the end will brighten the profile.

Serving Suggestions

Serve these mashed potatoes alongside roasted turkey, braised short ribs, or pan-seared fish — they pair well with rich gravies and pan sauces. Garnish with chopped chives, a sprinkle of smoked paprika, or a drizzle of browned butter for an elegant touch. For a holiday platter, scoop into a shallow bowl and top with melted herb butter and crispy fried shallots. They also pair nicely with a crisp green vegetable like roasted Brussels sprouts or a bright citrus-honey glazed carrot for balance.

Seasonal Adaptations

Winter: fold in roasted garlic and a pinch of nutmeg to make a cozy side that complements game meats. Spring: add blanched ramps or chopped chives for a bright, herbal lift. Summer: fold in charred corn kernels and a squeeze of lime for a lighter, festive twist. Fall: swirl in a little pumpkin purée and sage brown butter for an autumnal mash that pairs well with spiced meats. These small changes let you keep the same basic technique while celebrating seasonal produce.

Meal Prep Tips

Make the potatoes through the mashing step a day ahead and cool quickly, then refrigerate. When ready to serve, reheat gently in a heavy pot over low heat with a splash of warm cream or milk, stirring until smooth. For buffet service, keep in the Instant Pot on the warm setting and stir occasionally; add a small pan of simmering water under the serving bowl to keep them moist without overcooking. Portion into single-serving containers for grab-and-go sides for lunches or weeknight dinners.

Success Stories

One Thanksgiving I made this for a large extended family dinner; despite cooking other sides, the mashed potatoes disappeared first. A friend called the next day asking for the recipe, and another guest asked me to bring them to a potluck. That consistency — reliably creamy, never gluey — is why I keep this method in my repertoire. It’s rescued many a rushed dinner and elevated simple weeknight proteins into memorable meals.

These Instant Pot mashed potatoes are a dependable, crowd-pleasing side that you can adapt endlessly. Whether you’re feeding a holiday crowd or making a comforting weeknight plate, this method gives you creamy, flavorful results every time. Give it a try and make it your own — a few small tweaks and you’ll have a signature mash that family and friends request again and again.