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Creamy Instant Pot Mashed Potatoes

These easy no drain Instant Pot Mashed Potatoes come put perfectly creamy each and every time. They’re so creamy and delicious that you can skip the gravy if you want to.
Course Side Dish
Cuisine American
Keyword creamy mashed potatoes, instant pot mashed potatoes, pressure cooker mashed potatoes
Prep Time 5 minutes
Cook Time 11 minutes
Rise to Pressure and Natural Release 18 minutes
Total Time 34 minutes
Servings 6 people
Calories 274kcal
Author Tanya


  • 2 ½ lbs russet potatoes About 5 medium-sized potatoes, peeled and chopped into 2 inch chunks
  • 1 ¼ cup water
  • ½ cup heavy cream
  • 1 Tbsp white truffle flavored olive oil
  • ½ cup freshly grated parmesan cheese
  • Salt to taste*


  • Place potatoes in the pressure cooker insert. Pour in water and heavy cream. You’ll notice that your water will not cover the potatoes. That’s perfectly fine. Cover your pressure cooker, making sure your valve is set to “Seal.”
  • Cook on high pressure for 11 minutes. It will take around 15 minutes for your pressure cooker to reach pressure and for the clock to start counting down.
  • Once your timer has gone off, allow your pressure cooker to naturally release for about 3 minutes, then quick release any remaining pressure. Open the lid and begin to mash the potatoes with a potato masher.
  • Add the white truffle flavored olive oil, parmesan cheese, and salt and stir until combined. Serve and Enjoy :)



*I use about 2 tsp of salt. But you may prefer more or less, so salt to taste :)
These mashed potatoes are great paired with this homemade gravy. 


Calories: 274kcal | Carbohydrates: 35g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 922mg | Potassium: 813mg | Fiber: 2g | Sugar: 1g | Vitamin A: 364IU | Vitamin C: 11mg | Calcium: 130mg | Iron: 2mg