These instant pot mashed potatoes are irresistibly creamy and filled with healthy antioxidants for a luscious dinner side dish. These are a perfect addition to your holiday table or as an easy side dish with your family’s favorite entree. You’ll never be able to eat any other mashed potatoes again!
Why I leave the skins on my mashed potatoes
This instant pot mashed potato recipe uses petite red potatoes. The skins of red and purple potatoes contain beneficial antioxidants. This recipe contains 12 times more antioxidants with peels on versus peeling. Leaving the peels on also adds a nice texture. Just be sure to wash well before cooking in your Instant Pot.
How to Make Instant Pot Mashed Potatoes
Dump 5 lb of baby red potatoes, 2 Tablespoon of minced garlic, 1 cup of bone broth, salt, and pepper into your Instant Pot. Cook on high pressure for 15 minutes. It will take your Instant Pot about 10-15 minutes to build pressure, accounting for a total of 30 minutes of cook time. Quick release the pressure when timer goes off.
Once the pressure is released on your Instant Pot, add in 2 sticks of butter and 16 oz of cream cheese. Close the lid and let sit on the “warm” setting for 5 minutes to melt the cream cheese and butter.
Remove the lid after 5 minutes and mash the potatoes with a potato masher until no chunks remain.
Serve at your next holiday gather or with your favorite entree alongside candied sweet potatoes or fried apples.
Little Cooks Corner
Mini sous chefs 3 years and older can help with this recipe by measuring and pouring ingredients and mashing the potatoes. Click here to read more about cooking with toddlers.
Feedback
What did you serve with your Instant Pot Mashed Potatoes? Let me know in the comments!
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Instant Pot Mashed Potatoes With Cream Cheese
These instant pot mashed potatoes are irresistibly creamy and filled with healthy antioxidants for a luscious dinner side dish. These are a perfect addition to your holiday table or as an easy side dish with your family’s favorite entree. You’ll never be able to eat any other mashed potatoes again!
Ingredients
- 5 lb baby red potatoes
- 2 Tbsp minced garlic
- 1 c chicken bone broth
- 2 tsp sale
- 1 tsp black pepper
- 2 sticks of butter
- 16 oz cream cheese
Instructions
- Dump 5 lb of baby red potatoes, 2 Tablespoon of minced garlic, 1 cup of bone broth, salt, and pepper into your Instant Pot.
- Cook on high pressure for 15 minutes. It will take your Instant Pot about 10-15 minutes to build pressure, accounting for a total of 30 minutes of cook time.
- Quick release the pressure when timer goes off.
- Once the pressure is released on your Instant Pot, add in 2 sticks of butter and 16 oz of cream cheese. Close the lid and let sit on the “warm” setting for 5 minutes.
- Remove the lid after 5 minutes and mash the potatoes with a potato masher until no chunks remain.
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