Cheesy Mashed Potatoes (Instant Pot)

Cheesy Mashed Potatoes are creamy and delicious and very decadent. First steamed in the Instant Pot and then baked in the oven.

Cheesy Mashed Potatoes

Pressure Cooker Creamy Mashed Potatoes

Decadent and creamy is the only way to describe this mashed potato dish.

I’ve not met a potato that I did not like. I’ve taken Pioneer Woman’s wonderful recipe and adapted it for the Pressure Cooker.

The Pressure Cooker Creamy Mashed Potatoes are first steamed in the Pressure Cooker and then they get a good mashing. Butter and cream cheese are just two of  the decadent ingredients which help to make the potatoes very creamy and delicious.

If you do not own a Pressure Cooker, just cook the potatoes on the stove.

Big Chunks of Potatoes

Peel and quarter the potatoes.

Peeled and Quartered Russet Potatoes in a Steaming Tray

Steaming potatoes for making Mashed Potatoes are the only way to go. Boiling Potatoes in water, gives them a mealy texture.

Add water to the bottom of your Pressure Cooker cooing pot and place the Quartered Potatoes in a basket on a Trivet.

Mashing Potatoes with a Fork or Potato Masher

Mash up the Potatoes really well.

Add Butter to the Hot Potatoes

Add Butter to the Hot Potatoes and then add in the rest of the ingredients.

My homemade house seasoning, started out as a straight up copycat of Lawry’s, but I have made an adjustment and now like it even better. I always have my homemade house seasoning on hand.

I find it cheaper to make my own homemade house seasoning and I know it is always fresh.

Pressure Cooker Creamy Mashed Potatoes

Grease your cast iron skillet and add the Potato mixture to the cast iron skillet.

As I cook exclusively in cast iron, I used my cast iron skillet for baking the potatoes, but if you don’t have one, just use a baking/casserole dish.

Enjoy!

The potatoes pair especially well with my Classic Pot Roast.

Kitchen Equipment and Essentials

• Instant Pot Smart DUO60
• J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
• Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
• Culina Stackable (Dry) Stainless Steel Measuring Cups
• Anchor Hocking Glass (Liquid) Measuring Cups
• Rösle Stainless Steel Flat Whisk – a MUST have, probably my most used utensil
• Alpha Armour Salt Box with Spoon
• Sonder LA End Grain Teak Cutting Board, Juice Grooves & Compartments
• Salbree Steamer Basket
• Stainless Steel Trivet
• 3.5 Quart Stainless Steel Mixing Bowl
• Potato Masher
• Lodge 10.25″ Cast Iron Skillet

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Here is the handy printable recipe:

Cheesy Mashed Potatoes

Print Pin Rate

Course: Side Dish

Cuisine: All types

Keyword: Cheesy Mashed Potatoes

Prep Time: 10 minutes

Cook Time: 32 minutes

Pressure Release: 10 minutes

Total Time: 42 minutes

Servings: 8 servings

Calories: 157kcal

Author: Jill Selkowitz

Ingredients

• ½ stick Butter softened
• 1 1/4 pounds Potatoes peeled and cut into quarters
• 2 ounces Cream Cheese softened
• 1/4 cup Heavy Cream
• 1/4 teaspoon Lawry's Seasoned Salt
• 1/8 teaspoon Kosher Salt
• 1/4 teaspoon Freshly Ground Black Pepper
• 1 large Egg whisked until frothy
• 2 Tablespoons Butter for topping

Tools

• 1 Stainless Steel Trivet
• 1.5 quart Casserole Dish
• or 8 inch Cast Iron Skillet

US Customary - Metric

Instructions

• Place Potato chunks into a bowl of water and let sit for 30 minutes.
• Add 1.5 cups of water to Pressure Cooker cooking pot and place a trivet or steamer basket inside.  Add potatoes to the trivet/steamer basket.
• Lock on lid and close Pressure Valve.  Cook on High Pressure for 4 minutes.  When Beep is heard, release all pressure.
• Place potatoes into a large bowl and mash.  Add Butter, Cream Cheese, Heavy Cream, Egg (if using) and all Seasonings.  Mash until combined.
• Add Mashed Potatoes to Buttered Casserole Dish and top with pieces of Butter.  Place Casserole Dish into pressure cooker on top of trivet.
• Lock on lid and close Pressure Valve. Cook on High Pressure for 7 minutes. When Beep is heard, release all pressure.
  

Oven Methold

• Preheat oven to 350 degrees Fahrenheit.  Butter 8 inch cast iron skillet or 4 quart baking dish.  Spread the potatoes in the prepared baking dish.  Place pieces of Butter over the top of the potatoes.  Bake in oven for 25 minutes.

Notes

Soaking the Potatoes before cooking, will release much of the starch and make for a fluffier potato.

The added egg will allow the potatoes to rise a bit and give a soufflé like texture.

Serve with Pot Roast or Beef Stew.

Tried this recipe?Mention @ThisOldGalCooks or tag #thisoldgalcooks!

Nutrition

Calories: 157kcal | Carbohydrates: 9g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 179mg | Potassium: 325mg | Fiber: 1g | Sugar: 0g | Vitamin A: 8.1% | Vitamin C: 9.8% | Calcium: 5.6% | Iron: 13.3%

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Pressure Cooker Creamy Mashed Potatoes