Hey, fellow potato lover! Let’s be real—who has time to babysit a pot of boiling potatoes on the stove when life’s already chaotic? Enter the Instant Pot: your new best friend for whipping up fluffy, creamy mashed potatoes in under 30 minutes, hands-off. No draining, no fuss, just pure comfort food magic.
I’m obsessed with these because they free up your stove for the main event, and you can tweak them a million ways. Whether you’re craving classic buttery goodness or something loaded with cheese and bacon (guilty!), these 9 ideas have you covered. Perfect for weeknight sides, Thanksgiving chaos, or when you just need a hug in carb form. Who’s with me? Let’s get mashing!
1. Classic Creamy Instant Pot Mashed Potatoes
Nothing beats the original, right? This is your go-to for that perfect, buttery fluff everyone craves. It’s straightforward but never boring.
Ingredients
- 3 lbs Yukon Gold or Russet potatoes, peeled and quartered
- 1 cup water or chicken/veg broth
- 1 tsp salt
- ½ cup milk (or half-and-half for extra richness)
- 4 Tbsp butter
- Salt and pepper to taste
Step-by-Step Instructions
- Toss the potatoes, water, and salt into your Instant Pot.
- Seal the lid, set to high pressure for 8 minutes.
- Quick release the pressure—careful with that steam!
- Mash right in the pot with a potato masher.
- Stir in the butter and milk until creamy. Season generously.
Why You’ll Love It
These come out impossibly fluffy every time. I once made them for a potluck and people swore they were restaurant-quality. The Instant Pot steams them perfectly—no gummy mess. Pair with gravy, and you’re in heaven.
2. Garlic Herb Infused Mashed Potatoes
Garlic and herbs? Yes, please! This version elevates the classic with fresh flavors that scream “fancy” but take zero extra effort.
Ingredients
- 3 lbs Yukon Gold potatoes, peeled and quartered
- 1 cup water
- 4 garlic cloves, smashed
- Fresh herbs: 2 sprigs rosemary, 4 thyme
- 1 tsp salt
- ½ cup milk
- 4 Tbsp butter
- Chopped chives for garnish
Step-by-Step Instructions
- Add potatoes, water, garlic, herbs, and salt to the pot.
- High pressure for 8 minutes.
- Quick release, remove herb sprigs (garlic mashes in!).
- Mash with butter and milk.
- Top with chives.
Why You’ll Love It
The garlic infuses while cooking—pure genius. It’s aromatic without overpowering. I tried dried herbs once in a pinch; fresh is better, but hey, no judgment. Great with roast chicken.
3. Loaded Bacon Cheddar Mashed Potatoes
Because everything’s better with bacon and cheese. This is like a baked potato exploded in mash form—decadent and addictive.
Ingredients
- 3 lbs Russet potatoes, peeled and quartered
- 1 cup water
- 1 tsp salt
- ½ cup sour cream
- 4 Tbsp butter
- 1 cup shredded cheddar
- 6 slices cooked bacon, crumbled
- Green onions for topping
Step-by-Step Instructions
- Pressure cook potatoes with water and salt for 8 minutes.
- Quick release.
- Mash in butter and sour cream.
- Fold in cheese and most of the bacon.
- Top with remaining bacon and onions.
Why You’ll Love It
It’s comfort food on steroids. The cheese melts perfectly in the warm pot. FYI, I add extra bacon because… why not? Perfect for game day or when you need a mood boost.
4. Sour Cream and Chive Mashed Potatoes
Tangy, fresh, and oh-so-creamy. This one’s lighter but still indulgent—who needs plain when you can have this?
Ingredients
- 3 lbs Yukon Gold potatoes, peeled and quartered
- 1 cup water
- 1 tsp salt
- ¾ cup sour cream
- 3 Tbsp butter
- ¼ cup milk
- Bunch of fresh chives, chopped
Step-by-Step Instructions
- Cook potatoes on high pressure 8 minutes.
- Quick release.
- Mash with butter.
- Stir in sour cream, milk, and most chives.
- Garnish with extra chives.
Why You’ll Love It
The sour cream adds that zing without heaviness. It’s my weeknight fave because chives make it feel gourmet. Once, I used Greek yogurt instead—still delicious, slightly healthier 🙂
5. Cheesy Parmesan Instant Pot Mashed Potatoes
Cheese lovers, this is for you. Parmesan brings nutty depth, making these irresistibly savory.
Ingredients
- 3 lbs potatoes, peeled and quartered
- 1 cup broth
- 1 tsp salt
- ½ cup milk
- 4 Tbsp butter
- 1 cup grated Parmesan
- Pepper to taste
Step-by-Step Instructions
- Pressure cook with broth and salt for 8 minutes.
- Quick release.
- Mash in butter and milk.
- Stir in Parmesan until melty.
- Season well.
Why You’ll Love It
That salty, umami kick from Parmesan? Game-changer. It pairs amazingly with steak. Pro tip: Use fresh-grated for best melt.
6. Skin-On Rustic Red Mashed Potatoes
Leave the skins on for extra texture and nutrition. Rustic vibes, less peeling—win-win.
Ingredients
- 3 lbs red potatoes, scrubbed and quartered (skins on)
- 1 cup water
- 1 tsp salt
- ½ cup milk
- 4 Tbsp butter
- Garlic powder optional
Step-by-Step Instructions
- Add potatoes, water, salt to pot.
- High pressure 10 minutes (skins need a bit more time).
- Quick release.
- Mash roughly with butter and milk.
- Leave chunky if you like.
Why You’ll Love It
The skins add earthiness and fiber. I love the contrast in texture. Some folks peel everything—IMO, skins make it heartier. Great for casual dinners.
7. Vegan Dairy-Free Creamy Mashed Potatoes
No dairy? No problem! These are shockingly creamy with plant-based swaps.
Creamy Vegan Garlic & Herb Mashed Potatoes Recipe
Ingredients
- 3 lbs Yukon Gold potatoes, peeled and quartered
- 1 cup veg broth
- 1 tsp salt
- ¾ cup unsweetened oat or almond milk
- 4 Tbsp vegan butter
- Nutritional yeast optional for cheesiness
Step-by-Step Instructions
- Cook with broth and salt on high 8 minutes.
- Quick release.
- Mash in vegan butter.
- Add milk gradually for creaminess.
- Season and add yeast if desired.
Why You’ll Love It
You won’t miss the dairy—oat milk makes them silky. I tested almond, cashew, all good. Perfect for everyone at the table.
8. Roasted Garlic Mashed Potatoes
Roasted garlic = sweeter, milder flavor. Worth the quick roast for depth.
Ingredients
- 3 lbs potatoes, quartered
- 1 cup water
- Head of garlic, roasted
- 1 tsp salt
- ½ cup cream or milk
- 4 Tbsp butter
Step-by-Step Instructions
- Roast garlic ahead (or use raw for punch).
- Cook potatoes 8 minutes high pressure.
- Quick release.
- Squeeze in roasted garlic cloves.
- Mash with butter and cream.
Why You’ll Love It
That mellow garlic sweetness? Drool-worthy. I once forgot to roast—still good, but roasted is next level. Holiday must-have.
9. Cauliflower Hybrid Light Mashed Potatoes
Half cauliflower for lighter, lower-carb vibes without sacrificing creaminess.
Ingredients
- 1.5 lbs potatoes, quartered
- 1 head cauliflower, florets
- 1 cup broth
- 1 tsp salt
- ½ cup milk
- 3 Tbsp butter
Step-by-Step Instructions
- Layer potatoes bottom, cauliflower top with broth and salt.
- High pressure 8 minutes.
- Quick release.
- Mash everything together with butter and milk.
- Adjust seasoning.
Why You’ll Love It
Sneaky veggies! It’s fluffier and guilt-free. My picky eater didn’t notice the cauli—score. Healthier twist on comfort.
Related Recipe
- 9 Mashed Potatoes Recipes
- 7 Crispy Smashed Potatoes Ideas Everyone Will Fight Over
- 10 Cheesy Potatoes Recipes That Are Pure Comfort Food
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