Instant Pot Mashed Potatoes with garlic and cream cheese are super creamy and rich yet so easy to make! Done in 20 minutes, they make the perfect holiday side dish.

It’s a bird! It’s a plane! It’s Instant Pot Mashed Potatoes!!

You guys. I wasn’t even going to post any more Thanksgiving recipes! Like, aren’t I a little late? Aren’t all your menus plans and grocery lists shopped?! I’ve never hosted and have absolutely zero idea how this typically goes.

I did, however, host Friendsgiving on Friday and it was magiccccc. I made my famous Vegan Green Bean Casserole, Spinach and Mushroom Stuffing, Sweet Potato Casserole, Orange Bourbon Cranberry Sauce, and Pumpkin Pie Bars. We’ll be eating leftovers for the next year, it’s fine.

If you’re anything like me, AKA scrambling [gracefully] at the last minute to get everything done, fear not. Instant Pot Mashed Potatoes are here to save your sanity, your belly, and your heart.

All three. Yepppp.

Also can I just say how jubilant I am over your love for my recent Instant Pot Vegan Cream of Mushroom and Wild Rice Soup? So many stovetop successes, too! Love love love.

Mashed potatoes like Grandma used to make!

THEY’RE SO GOOD. I can’t even explain it. There’s actually no butter in this recipe, although I think a pat of butter on top would be just dandy for presentation.

To infuse all the fabulous garlic flavor into the potatoes, we warm in a pot the half and half, cream cheese, and garlic. I love cream cheese here for epic tang and good old-fashioned half and half for creaminess.

Mashed potatoes are the last thing I’d want to “healthify.” ‘Tis the season for eating the real thing and ENJOYING IT! Don’t swap out the half and half for almond milk, as that’s pretty much water. A better sub if you must would be whole milk.

These are definitely garlicky. Not scare-a-vampire-away garlicky, but if you don’t love garlic, you could cut it down to just one clove.

What potatoes should I use?

I’m team russet, all the way. You could also use Yukon Gold. Just don’t use red potatoes as they’re a tad waxy for this purpose. No need to chop them into small pieces, either. Big chunks or rounds are fine.

Can I double this recipe?

Yes! I used half a five-pound bag of russet potatoes and this recipe serves four to six pieces. You could easily use the entire bag and double the recipe to feed a larger crowd, say ten people. Mashed taters for everyone and their brother’s face!!

Help! I don’t have an Instant Pot. Can I make these on the stove?

Yes, child! Simply cut the potatoes into one-inch cubes then place in large pot with 1 tsp salt and cover with cold water. Bring the potatoes to a gentle boil and then cook for 15-20 minutes, or until fork-tender.

Drain potatoes and return to pot, then proceed with step 2 and 3. It’s like the Instant Pot never happened!

Do let me know if you try these and love them as much as the third season of Stranger Things. Bless!

Instant Pot Mashed Potatoes with Garlic and Cream Cheese

★★★★★ 5 from 5 reviews

• Author: Alexis Joseph | Hummusapien
• Prep Time: 10
• Cook Time: 10
• Total Time: 20 minutes
• Yield: 4-6 servings 1x
• Category: Side Dish
• Method: Instant Pot
• Cuisine: American

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Description

Instant Pot Mashed Potatoes with garlic and cream cheese are super creamy and rich yet so easy to make! Done in 20 minutes, they make the perfect holiday side dish. (Check the recipe notes for stovetop version. Recipe can be doubled using the same 12 minute cook time.)

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Ingredients

Scale 1x2x3x

• 2 1/2 lbs russet potatoes (about 5 medium/large), peeled and chopped into large chunks or rounds
• 1 3/4 tsp course kosher salt, divided
• 3/4 cup half and half
• 4oz cream cheese
• 3 garlic cloves, minced
• Freshly ground black pepper, to taste
• Chopped chives, for serving

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Instructions

1. Add potatoes and 1 tsp salt to Instant Pot and cover with cold water. Cook on high pressure (press “pressure cook”) for 10 minutes. The Instant Pot will warm up for about 10 minutes before it starts cooking. After the 10 minutes is up, quick-release any remaining pressure by flipping the release valve to “venting.”
2. Meanwhile, place half and half, cream cheese, and garlic in a small saucepan over medium heat. Use a wooden spoon to break apart the cream cheese and stir mixture constantly until it starts to simmer. Remove from heat and set aside. It will thicken and look clumpy as it cools, that’s normal.
3. Drain potatoes and return to Instant Pot. Give them a quick mash and then add cream mixture, remaining 3/4 tsp kosher salt (more to taste), and a few grinds of pepper. Mash until smooth. Top with chives and serve!

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Notes

Use 1 cup half and half if you like thinner potatoes.

Recipe can be doubled using the same 12 minute cook time.

Stovetop Variation: Cut potatoes into 1 inch cubes. Place in large pot with 1 tsp salt and cover with cold water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain and return to pot, then proceed with step 2 and 3.