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  • Author: Chefjar
  • Total Time: 15 mins
  • Yield: 4


These Instant Pot Mashed Potatoes are creamy, fluffy, buttery rich and delicious. It takes less than 20 minutes to make this ultimate side dish in Instant Pot.


  • Yukon/ Creme Royale, Russet potatoes ( peeled)- 1 kg / 2 .2 pounds
  • Garlic cloves ( finely chopped)-8
  • Chicken bouillon-1 cube
  • Dried rosemary- 2 tsp.
  • Heavy cream ( warm)- 1/2 cup
  • Fresh Pecorino Romano/Parmesan cheese- 1/4 cup
  • Salted butter- 3 tbsp.
  • Salt -to taste
  • Ground black pepper- to taste
  • Fresh parsley ( finely chopped) 1 1/2 tbsp to garnish


  1. Turn the instant pot on, choose "Sauté" function and set time for 2 minutes. Wait until it becomes hot, melt 1 tbsp. of butter, add garlic and sauté 1 minute or until fragrant. Press "Cancel" button.
  2. Put your peeled potatoes in the Instant Pot and pour enough water to be covered completely. Add chicken bouillon, 1 tsp. of dries rosemary and salt.
  3. Choose "Pressure Cooker" and set time for 10 minutes. When finished cooking, press "Cancel" button and allow natural pressure release.
  4. Add the heavy cream, remaining butter, rosemary and pepper to the Instant Pot with cooked potatoes. Use a potato masher or food mill to mash the potatoes until smooth.
  5. Add in the fresh grated Pecorino/ Parmesan cheese. Garnish with parsley.
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Category: Instant pot recipes
  • Cuisine: International


  • Serving Size: 100 g
  • Calories: 121 kcal
  • Fat: 5.71 g
  • Carbohydrates: 15 g
  • Fiber: 1.4 g
  • Protein: 2.86 g
  • Cholesterol: 18 mg

Keywords: instant pot mashed potatoes, mashed potatoes