Looking for an easier way to make great tasting mashed potatoes? Try these Instant Pot Mashed Potatoes!  They cook up light and fluffy, yet rich and creamy, and topped with cheese, bacon and onions. Even better, they’re quick and easy! You will never make mashed potatoes on the stove again!

Enjoy these loaded mashed potatoes with your family’s favorite dinners such as these Air Fryer Frozen Chicken Breasts or Air Fryer Fish Sticks!

A bowl of instant pot mashed potatoes topped with a sprinkle of cheese, bacon, and green onions.

Why You’ll Love These Instant Pot Mashed Potatoes!

  • Quick and Easy. Get mashed potatoes cooked and ready in under 10 minutes! 
  • Perfect Mashed Potatoes. I used to hate making homemade mashed potatoes because sometimes the potatoes wouldn’t cook right and either not done enough or came out mushy. 
  • Makes Holidays Easier and Less Stressful. Add these delicious potatoes to your Thanksgiving and Christmas menu so you can spend more time with family and friends! 
  • Versatile Recipe. You can easily change up the ingredients to make mashed potatoes you and your family will love.

Ingredients

Cubes of potatoes in the instant pot with a container of broth to the side.
  • Potatoes: We used Yukon (yellow) potatoes because they have a buttery taste as well as a starchy, creamy consistency that makes them PERFECT for mashed potatoes. Russet potatoes also work well if that’s what you have available. 
  • Broth: Chicken broth gives the potatoes the most flavor during cooking. Feel free to use water instead.
  • Cream Cheese: Cream cheese in mashed potatoes is such a game-changer. It makes them creamier and they taste better!
  • Butter: For even more rich flavor!
  • Milk: Just a bit of whole milk to get the right consistency for your mashed potatoes.
  • Bacon: Bacon in mashed potatoes is HEAVEN! You’ll want to make sure it’s crumbled.
  • Cheese: Cheddar jack and pepper jack cheese make a yummy addition! But you can certainly use different types of cheese if you want.
  • Green onion: Chop up a few green onions for some added texture and flavor.
  • Seasoning: All you need is a bit of onion powder, garlic powder, salt, and pepper to give your potatoes more depth of flavor.

How To Make Mashed Potatoes in the Instant Pot

The instant pot with the time set and On.
  1. Prep the Potatoes: Cut them into 1-inch cubes and toss them into your Instant Pot. I don’t peel them but feel free to do so if that’s your preference!
  2. Cook: Add the chicken broth or water to the Instant Pot and close the lid. Make sure the vent is set to sealing. Set to either pressure cook or manual cooking for 4 minutes.
  3. Mix Up The Toppings: Combine the cream cheese, sour cream, butter, milk, bacon, cheese, onions, onion powder, and garlic powder in a bowl. Mix together until well combined.
  4. Drain Potatoes: Do a quick release by switching the vent to venting when the potatoes are done cooking. Drain them and then return them to the instant pot. 
  5. Mash: Mash the potatoes with a potato masher. Add the cream cheese mixture and stir until the cheese and butter is melted. Add salt and pepper to taste and serve. Enjoy!

Tips & Variations

  • Mix and Match the Ingredients. It’s simple to skip the cheese, bacon, or onion if that’s what your family prefers!
  • Plain Mashed Potatoes. Pile on the butter, salt, and pepper, and leave out the cheese, bacon, and onions!
  • Cut Potatoes Evenly. When the potatoes are all about the same size they will cook more evenly.
  • Do Not Use Natural Release. The potatoes will continue to cook if you don’t release the pressure immediately and you may end up with non-optimal results.

What To Serve With Loaded Mashed Potatoes

Appetizers. To get things started, serve up some Buffalo Chicken Dip and Potato Chip Dip with a variety of dippers for everyone to snack on.

Drinks. Sip on a Holiday Punch or Brandy Slush before dinner while the kids enjoy some freshly made Classic Lemonade.

Main Course. Enjoy these loaded mashed potatoes for holidays or weeknight dinners along with favorites such as Turkey Breast in the Oven, Country Style Ribs, Air Fryer Roast, and Garlic Steak Bites.

Sides. Mashed potatoes go with a variety of side dishes like Blanched Green Beans, BBQ Baked Beans, Air Fryer Brussels Sprouts, and Glazed Carrots.

Dessert. Looking for something sweet to end the meal? Everyone always loves this Cherry Almond Cake and my No Bake Strawberry Pie!

Loaded mashed potatoes topped with some bacon, cheese, and green onions in a serving bowl on the table.

Leftovers & Storing

  • Store. Leftover loaded mashed potatoes in the fridge for up to four days in an airtight container. You can also freeze them for up to three months.
  • Reheat. When you’re ready to serve again reheat them in a skillet on the stove or the microwave in intervals. You may need to add a bit of liquid such as milk or broth as the potatoes may thicken when refrigerated.
  • Make ahead. Yes! If you’re not ready to serve them just yet, turn the Instant Pot to the “KEEP WARM” setting. Fluff ’em up again before serving.

Tools Needed To Make This Recipe

  • Instant Pot: I have this Instant Pot and it’s perfect for my husband and I. If you have a bigger family or enjoy hosting parties, I HIGHLY recommend the larger 8-quart Instant Pot. You can make a lot more in the larger size such as whole chicken, whole turkey, cheesecake, and more!
  • NONSTICK COOKING POT: I LOVE this for the instant pot! It makes such a huge difference because things don’t stick or burn to the bottom of the pot anymore.
  • Serving Bowl: These are the perfect little serving bowls for mashed potatoes! I highly recommend them for serving.
A close up of instant pot mashed potatoes in a bowl on the table.

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A bowl of Instant pot mashed potatoes on the table with some bacon, green onions and shredded cheese sprinkled on top.
5 from 17 ratings
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Servings: 10 servings

Instant Pot Mashed Potatoes

Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Instant Pot Mashed Potatoes take only 15 minutes to make! They're light and fluffy, yet rich and creamy topped with cheese, bacon and onions.
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Ingredients
 

  • 3 lbs. potatoes
  • 1 cup chicken broth or water
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • ½ cup butter, cubed, 1 stick
  • ¼ cup milk
  • ½ cup crumbled bacon pieces
  • 1 cup shredded cheddar cheese
  • 1 cup shredded pepper jack cheese
  • 4 green onions, thinly sliced
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • salt and pepper to taste

Instructions
 

  • Cut potatoes into 1-inch cubes. (I didn’t peel my potatoes, but feel free to peel your potatoes.)
  • Place potatoes into the Instant Pot. Add chicken broth or water.
  • Cover the pot and make sure the vent on the top of the cover is set to "Sealing".
  • Press the "Pressure Cook" or "Manual" button. Set timer to 4 minutes.
  • Meanwhile, in a large bowl mix cream cheese, sour cream, butter, milk, bacon pieces, cheddar cheese, pepper jack cheese, onions, onion powder and garlic powder until combined.
  • Once the potatoes are done cooking, switch the vent to "Venting". Drain potatoes.
  • Place potatoes back into the Instant Pot and mash potatoes with a potato masher.
  • Pour in cream cheese mixture. Stir until the cheese and butter is melted. Taste and add salt/pepper as desired. Serve and enjoy!

Notes

  • The BEST potatoes for mashed potatoes are Yukon potatoes. They have a buttery taste as well as a starchy, creamy consistency that make them PERFECT for mashed potatoes. However, Russet potatoes also work well if that’s what you have available. They also have a lot of starch that help provide fluffy and smooth mashed potatoes.
  • Mix and Match the Ingredients. It’s simple to skip the cheese, bacon, or onion if that’s what your family prefers!
  • Plain Mashed Potatoes. Pile on the butter, salt, and pepper, and leave out the cheese, bacon, and onions!
  • Cut Potatoes Evenly. When the potatoes are all about the same size they will cook more evenly.
  • Do Not Use Natural Release. The potatoes will continue to cook if you don’t release the pressure immediately and you may end up with non-optimal results.
Calories: 427kcal, Carbohydrates: 27g, Protein: 13g, Fat: 30g, Saturated Fat: 18g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.4g, Cholesterol: 92mg, Sodium: 561mg, Potassium: 682mg, Fiber: 3g, Sugar: 3g, Vitamin A: 993IU, Vitamin C: 28mg, Calcium: 241mg, Iron: 1mg
Cuisine: American
Course: Side Dish
Author: Jennifer
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