Making the creamiest, most crowd-pleasing mashed potatoes in the Instant Pot is quick and simple. This recipe produces a rich, smooth side that holds up well for holiday crowds and can be made ahead—perfect for Thanksgiving, Christmas, or any large gathering.
This year I had the chance to host Thanksgiving for the first time and learned a lot about timing and scaling recipes to feed a crowd. After researching scheduling and doubling dishes, I asked friends on Facebook for their best mashed potato tips. Their suggestions helped me refine this recipe into the simple, reliable version below.
The potatoes were one of the first dishes to disappear at dinner, which convinced me this method works well for large groups. It’s forgiving, makes a large quantity, and keeps its texture and flavor when reheated.
Best Make-Ahead Instant Pot Mashed Potatoes — Ingredients
- 5 pounds Russet or Yukon Gold potatoes, peeled and cut into even 2-inch chunks
- 1 cup water or low-sodium chicken broth (for cooking in the Instant Pot)
- 1 1/2 tsp salt (for the cooking liquid)
- 3/4 cup (about 1½ sticks or 12 tbsp) butter, cubed
- 8 oz cream cheese, softened
- 1 cup half-and-half or whole milk, warmed
- Salt and pepper, to taste
- Extra 1/4–1/2 cup butter, cubed, for serving
- Fresh chives, finely diced for garnish
How to Make Instant Pot Mashed Potatoes (Make-Ahead)
- Pour 1 cup water or low-sodium chicken broth into the Instant Pot. Stir in 1½ teaspoons salt. Place a trivet in the pot.
- Arrange the peeled, evenly cut potato chunks on the trivet. Seal the lid and set the valve to “sealing.” Cook on high pressure (manual) for 12 minutes. When the cook time finishes, perform a quick release.
- Once pressure is fully released, remove the lid and lift out the trivet carefully. Do not drain the remaining cooking liquid from the pot; the potatoes will retain moisture and flavor.
- Mash the potatoes with a potato masher until mostly smooth.
- Stir in the warmed half-and-half (or warmed milk) a little at a time, adjusting the amount to reach your preferred consistency.
- Add the cubed butter and softened cream cheese, mixing just until blended. For an extra-smooth, lump-free finish, use an electric hand mixer on low speed—avoid overworking the potatoes.
- Taste and season with additional salt and a little black or white pepper as needed.
- To serve immediately: spoon into a serving bowl, top with cubed butter (1/4 to 1/2 cup, as you prefer) so it melts into the potatoes, and sprinkle with diced chives.
- To make ahead: transfer the mashed potatoes to a 9×13 baking dish, spread evenly, allow to cool completely, cover tightly, and refrigerate for 1–2 days.
- When ready to reheat, let the dish sit at room temperature for a couple of hours. Reheat in a slow cooker on low, or cover the dish and bake in a preheated 350°F oven for 50–60 minutes until heated through. Before serving, add the cubed butter on top and garnish with chives.
- Serve hot and enjoy—these mashed potatoes are rich, creamy, and hold up well for large gatherings.
Tips & Alternatives
- If you prefer a simpler same-day approach: after pressure-cooking and initial mashing, add 1 cup heated half-and-half, 12 tablespoons butter, salt, and white pepper to taste. Mix with a hand mixer for a very smooth texture.
- Do not overmix potatoes with a high-speed blender—this can make them gluey. A hand mixer on low and a gentle touch yield the best texture.
- Use low-sodium broth instead of water for added flavor, but adjust final salt to taste.
- When planning for a crowd, this recipe scales well; you can double or triple quantities while keeping the same pressure-cooking time for similar-sized potato chunks.
Nutrition (per serving, approximate)
- Calories: 236 kcal
- Carbohydrates: 21 g
- Protein: 4 g
- Fat: 16 g
- Saturated Fat: 10 g
- Sodium: 313 mg
- Potassium: 514 mg
These Instant Pot mashed potatoes are an easy, reliable side that tastes rich and homemade. Make them ahead for stress-free entertaining and reheat using your slow cooker or oven for a warm, comforting centerpiece to your holiday table.