Instant Pot Cheesy Mashed Potatoes featured image
Instant Pot Cheesy Mashed Potatoes is a quick and easy way to prepare a perfectly seasoned creamy side dish. Made in 20 minutes from start to finish, this simple recipe uses the pressurized steam to cut down on the cooking time so you can spend more time with friends and family.
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Table of Contents
  1. Instant Pot Mashed Cheesy Potatoes
  2. Why We Love This Instant Pot Cheddar Cheese Mashed Potatoes Recipe
  3. Ingredients
  4. Substitutions and Additions
  5. Recommended Tools
  6. How to Make Instant Pot Cheesy Mashed Potatoes
  7. Tip From Our Recipe Developer
  8. Storage
  9. Frequently Asked Questions
  10. Other Easy Instant Pot Recipes
  11. Instant Pot Cheesy Mashed Potatoes Recipe

This Instant Pot Mashed Potatoes recipe only takes 20 minutes from start to finish and is my favorite way to prepare a perfectly creamy, cheesy side dish using minimal ingredients.

So much easier and faster than making homemade cheesy mashed potatoes on the stove, this simple pressure cooker method takes half the time without all the work.

Instant Pot Cheesy Mashed Potatoes hero image

Instant Pot Mashed Cheesy Potatoes

Making Instant Pot Cheesy Mashed Potato recipes require minimal effort and 20 minutes total time.

Cream cheese, cheddar cheese, milk, salt, and pepper are blended into peeled, chopped, and pressure-cooked potatoes before they’re sprinkled with fresh parsley and served hot as a rich and fluffy side.

With these pressure cooker mashed potatoes, simply set the timer and let the appliance do all the work while you focus on preparing the other parts of the meal.

Why We Love This Instant Pot Cheddar Cheese Mashed Potatoes Recipe

  • Quick and easy to make in 20 minutes.
  • Uses a handful of kitchen staple ingredients.
  • Light, fluffy, rich, and creamy side dish is delicious.
  • Tastes like your favorite homemade mashed potato recipe but made without the work.
  • Perfectly cooked potatoes for holidays, dinner parties, or when you’re craving a flavorful carb-filled food.

Other Easy Potato Recipes

Instant Pot Cheesy Mashed Potatoes ingredients image

Ingredients

  • Yukon gold potatoes
  • Water
  • Cream cheese
  • Cheddar cheese
  • Milk
  • Salt
  • Pepper
  • Fresh parsley
  • Butter (optional)

Substitutions and Additions

  • Choose Your Cheese: I like to use sharp cheddar cheese for this recipe, but you can use any type of cheese you prefer. Parmesan cheese, Swiss cheese, or pepper-jack cheese are other delicious options. 
  • Add Some Seasoning: Feel free to add other herbs and spices to the mashed potatoes, like garlic, rosemary, or thyme.
  • Pick Your Potato: It’s best to use starchy potatoes, such as Yukon Gold, for this recipe because they produce the fluffiest mashed potatoes. Idaho and the Russet potatoes will also work well.
  • Tasty Toppings: Add your favorite topping to make this taste even more savory. Try some bacon bits, scallions, or chopped chives.
serving Instant Pot Cheesy Mashed Potatoes in a bowl
  • Pressure Cooker
  • Potato masher or immersion blender
  • Mixing bowl
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How to Make Instant Pot Cheesy Mashed Potatoes

  1. Prepare Your Potatoes: Peel and cut the potatoes into quarters. Place them in in the pressure cooker with the water, close the lid, and move the valve to the sealing position.
  2. Cook: Cook for 5 minutes on high pressure. When the time is up, do a quick release of the pressure.
    Pro Tip: It will take about 20 minutes for the pressure to rise and start cooking.
  3. Make The Mashed Mixture: Drain the potatoes, place them back in the pot, and add the cream cheese, cheddar cheese, milk, salt, and pepper. Mash until desired consistency is reached.
  4. Serve: Add additional salt and pepper to taste (and butter if desired). Sprinkle with fresh parsley and serve hot. Enjoy!

Tip From Our Recipe Developer

  • If you don’t have cream cheese, you can substitute sour cream.
  • If you want a richer mashed potato, you can substitute half and half or heavy cream for the milk.
  • I like to peel my potatoes, but you can leave the skin on if you prefer.

Storage

  • To Store: You can store the mashed potatoes in an airtight container in the fridge for up to four days.
  • To Freeze: Place the mashed potato mixture in a freezer-safe container and freeze for up to three months. When you are ready to eat it, thaw it in the fridge overnight.
  • To Reheat: Reheat this dish in the microwave or a pot on the stove. You may need to add a little bit of milk to get your desired consistency.

Frequently Asked Questions

What are the best potatoes to make mashed potatoes?

There are three types of potatoes that make the best mash. The first two are Idaho and the Russet, which are not very “wet” and have a particularly high starch content. But even better are the Yukon Gold.
These yellow potatoes contain a little less starch but naturally, take on a creamy texture when mashed and even have a delectable little buttery flavor.

What can I serve with Instant pot mashed potato?

There are so many ways to serve these mashed potatoes! Try serving them as a side with my slow cooker butter chicken, air fryer turkey breast, crock pot Philly cheesesteak, or grilled salmon.
You can also top them with sautéed vegetables, gravy, or a fried egg. You can even stuff them in a sandwich or simply eat them straight from the serving spoon! The possibilities are endless!

What is the taste and texture of the Instant pot cheesy mashed potato?

These mashed potatoes are creamy and cheesy with a little bit of saltiness from the cheese. The texture is smooth and fluffy. I like to add a little bit of butter on top for extra richness. 

Instant Pot Cheesy Mashed Potatoes in a bowl

Other Easy Instant Pot Recipes

5 from 1 vote
Instant Pot Cheesy Mashed Potatoes featured image

Instant Pot Cheesy Mashed Potatoes

Serves — 6
Instant Pot Cheesy Mashed Potatoes is a quick and easy way to prepare a perfectly seasoned creamy side dish. Made in 20 minutes from start to finish, this simple recipe uses the pressurized steam to cut down on the cooking time so you can spend more time with friends and family.
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins

Ingredients
  

  • 6 Yukon gold potatoes peeled and quartered
  • ½ cup water
  • 4 ounces cream cheese (½ package) softened
  • 1 cup shredded cheddar cheese
  • ½ cup milk
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons fresh parsley
  • Butter to taste

Instructions
 

  • Place the quartered potatoes in the pressure cooker with the water. Close the lid and place the valve in the sealing position.
  • Select manual high pressure and set the cooking time for 5 minutes; it will take about 20 minutes for the pressure to rise and start cooking.
  • When the time is up, do a quick release of the pressure.
  • Drain the potatoes and place them back in the pot. Add the softened cream cheese, cheddar cheese, milk, salt, and pepper. Mash with a potato masher or an immersion blender until desired consistency is reached.
  • Taste and add additional salt and pepper as needed.
  • Serve hot; sprinkle with fresh parsley before serving.
  • Add butter if desired.

Jenn’s Notes

Storage:
  • To Store: You can store the mashed potatoes in an airtight container in the fridge for up to four days.
  • To Freeze: Place the mashed potato mixture in a freezer-safe container and freeze for up to three months. When you are ready to eat it, thaw it in the fridge overnight.
  • To Reheat: Reheat this dish in the microwave or a pot on the stove. You may need to add a little bit of milk to get your desired consistency.
Tips:
  • If you don’t have cream cheese, you can substitute sour cream.
  • If you want a richer mashed potato, you can substitute half and half or heavy cream for the milk.
  • I like to peel my potatoes, but you can leave the skin on if you prefer.

Nutrition Info

Calories: 240kcal | Carbohydrates: 33g | Protein: 12g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 663mg | Potassium: 822mg | Fiber: 4g | Sugar: 3g | Vitamin A: 348IU | Vitamin C: 35mg | Calcium: 248mg | Iron: 1mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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