Instant Pot Loaded Mashed Potatoes
Instant Pot Loaded Mashed Potatoes are full of cheese, bacon, and green onions! Ultra creamy and delicious, these are the best loaded mashed potatoes!
Ingredients
For cooking potatoes:
- 1.5 pounds red potatoes, cleaned and quartered
- 1.5 pounds Yukon gold potatoes, cleaned and quartered
- 1 cup water
For mashing potatoes:
- 3 TBS butter
- 4 ounces cream cheese
- ½ cup sour cream
- 1 teaspoon kosher salt, maybe more to taste
- ½ teaspoon freshly ground black pepper
- ¼ cup medium or sharp cheddar cheese, grated
For topping potatoes:
- ¼ cup cheddar cheese, grated
- ¼ cup bacon crumbles
- 3 stalks green onions, chopped
- salt and pepper to taste
Instructions
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Using a 6 quart, or 8 quart Instant pot, add 1 cup of water to the bottom, then insert a steamer rack into the pot, and add the potatoes on top. Close the lid, make sure the pressure vent is in the sealed position, then set on manual/high for 10 minutes.
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Once the time is up, release the pressure (flip the pressure valve). Remove the top carefully, then carefully pull out the potatoes on the steamer rack. Discard liquid.
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Add the potatoes to a large bowl, then add butter, cream cheese, sour cream, salt, and pepper. Using a potato masher or hand mixer, mash the potatoes. Add cheddar cheese and fold into the potatoes.
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Place the potatoes in a serving dish, then add bacon crumbles, cheese, and green onions on the top. Serve immediately with salt and pepper to taste.
Recipe Video
Recipe Notes
- Slow Cooker Loaded Mashed Potatoes: Add quartered potatoes to the slow cooker/crock pot, then add about ¾ cup liquid (water or chicken/vegetable broth is best). Close the lid and cook on high for 3 hours or low for 6 hours. Remove potatoes and follow the remaining directions.
- Stove Top Loaded Mashed Potatoes: Using a larger stock pot/pasta pot, fill with water and bring to a boil. Add potatoes, cut into small cubes (about 1 inch), and boil for about 15 minutes. Strain and then add to large mixing bowl and continue with remaining directions.
First published 10/2018. Updated 11/21 and 11/22