Name: Cheesy Mashed Potatoes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 6 medium-sized potatoes (about 3 pounds); 2 teaspoons salt; 2 tablespoons butter + more for serving; 1 teaspoon garlic (minced); ½ cup milk; ½ cup cream cheese; 1 teaspoon black pepper; 1 tablespoon cilantro (chopped); 2 cups water

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These cheesy mashed potatoes turn regular mashed potatoes into something people actually get excited about. Adding cream cheese makes them richer and smoother than the standard version, and they hold up better on a buffet table without getting watery or separated. They’re the kind of side dish that disappears fast!

A plate of mashed potatoes topped with a pat of butter and garnished with chopped herbs, served on a blue dish.

The cream cheese ensures your mashed potatoes aren’t gummy or thin and adds enough flavor so you don’t need to pile on extra butter or sour cream. I like to make these in my Instant Pot because it makes mashed potatoes foolproof.

Using a pressure cooker means you’re not babysitting a pot on the stove or waiting 20 minutes for water to boil. The potatoes cook in about 10 minutes under pressure, and they come out tender enough to mash without any hard chunks. Plus, you can make these while your oven is full of other dishes, which matters when you’re juggling Thanksgiving or Christmas dinner.

If you think mashed potatoes with cream cheese sounds heavy, it’s not as rich as it sounds. The cream cheese adds body and a slight tang that balances out the starch from the potatoes. You still get fluffy mashed potatoes, just with more flavor and a texture that doesn’t turn into paste when you stir them.

I’ll walk you through my tried-and-true method for perfect pressure cooker cheesy mashed potatoes, complete with all my best tips. This recipe works for holidays, Sunday dinners, or any time you want a side dish that feels a little more special without adding complicated steps.

Looking for more easy side dish ideas? Try my recipes for Waldorf salad, ratatouille, or blueberry caprese salad.

As an Amazon Associate I earn from qualifying purchases. Read my disclosure policy.

Ingredient Notes

For exact amounts needed see the recipe card below

Potatoes: Yukon Gold or Russet both work great here.
Butter
Milk
Cream cheese: Make sure it’s at room temperature for the smoothest results.
Garlic
Salt
Pepper
Cilantro

Top-down view of bowls containing labeled ingredients: salt, cilantro, garlic, pepper, cream cheese, butter, milk, and chopped potatoes on a gray surface.

How to Make Cheesy Mashed Potatoes

Peel the potatoes and cut them into even pieces about 1 inch in size. Put them in the Instant Pot with 2 cups of water and one teaspoon of salt.
Close everything up tight and set to HIGH pressure for 10 minutes.
Once it is done, let the pressure naturally release for 5 minutes.
Cancel the cooking program and drain the potatoes.
Put the potatoes in a large bowl and mash them right away with a potato masher.
Add the butter, milk, and garlic, and stir into the potatoes until they’re fluffy and creamy.
Then mix in the cream cheese, remaining salt, and black pepper until everything’s smooth and perfect.

Peeled and cut potatoes are submerged in water inside an Instant Pot or electric pressure cooker. — Cook the potatoes on high for 10 minutes.

A glass bowl containing several peeled and cut potatoes on a gray textured surface. — Drain the potatoes and transfer them to a large bowl.

A glass bowl containing mashed potatoes, cream cheese, black pepper, and salt on a gray surface. — Mash then add butter, milk, and minced garlic.

A glass bowl filled with a thick, creamy batter on a gray textured surface. — Stir then add cream cheese, salt, and black pepper.

Serving Ideas

These cheesy mashed potatoes come out perfect every time, and the Instant Pot makes it practically foolproof. And they go with almost everything! Here are some of my favorite ways to serve them:

Serve alongside your favorite protein like grilled chicken, meatloaf, or pot roast.
Add them to your holiday table. They’re a huge hit at Thanksgiving and Christmas.
Use them as a base for shepherd’s pie or loaded mashed potato bowls.
Make them the star of comfort food night with gravy and your favorite vegetables.

I make these all the time when we’re eating leftovers for the third night in a row and everyone’s starting to complain. Something about a fresh side dish tricks your brain into thinking it’s a whole new meal!

Try these Mashed Sweet Potatoes for a different twist on this classic side dish.

How to Store

Leftover mashed potatoes will keep in an airtight container in the fridge for about 2 days. After that, the texture will start to change. You can also freeze them for about 15 days.

To reheat, put the mashed potatoes in a saucepan over low heat and stir while heating. Add a splash of milk or butter if they seem dry.

A plate of mashed potatoes garnished with chopped parsley and a pat of butter, served on a blue dish.

Tips & Tricks

Be sure to check out the step by step instructions

Don’t let the cooked potatoes sit too long before mashing. If you wait, they’ll develop a skin, making it harder to achieve that silky smooth texture.
I’ve found that using a traditional masher (rather than an electric mixer) gives you more control and helps prevent over-mashing. Over-mashed potatoes are gummy.
You can put the potatoes back in in the Instant Pot insert and make the mashed potatoes in that to save on dishes.
You can double the recipe, just make sure you don’t fill your Instant Pot past the max fill line. The cooking time remains the same, but you might need to adjust the liquid ingredients when mashing to get the right consistency.

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A plate of mashed potatoes topped with a pat of butter and sprinkled with chopped herbs, served on a blue dish. Green beans are visible on a separate plate in the background.

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