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Instant Pot Farmhouse Potatoes

  • Author: 365 Days of Slow and Pressure Cooking
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings 1x


A creamy mashed potato casserole with cheddar, mozzarella and bacon. This is a crowd pleaser!


  • 2 1/2 pounds Yukon gold potatoes
  • 1/4 cup butter, melted
  • 1/4 cup milk
  • 4 oz softened cream cheese
  • 1/2 cup sour cream
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 cup shredded mozzarella cheese
  • 1 cup shredded cheddar cheese
  • 1/2 pound bacon, cooked and crumbled


  1. Pour 1 ½ cups water into bottom of Instant Pot. Wash the potatoes and cut into cubes (peel if you’d like). Place the cubed potatoes into a steamer basket. Lower the steamer basket into the Instant Pot.
  2. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 8 minutes. When time is up move valve to venting and remove the lid. Remove the steamer basket. Discard the water and then dump the potatoes into the Instant Pot liner. 
  3. Use a potato masher to mash the potatoes well. 
  4. Add the butter, milk, cream cheese, sour cream, salt, pepper, mozzarella and half of the cheddar into the potatoes and beat until potatoes are smooth. 
  5. Heat oven to 350° F. Spread the mixture into a 8×8 inch baking dish. Cover dish with foil and bake for 20 minutes. 
  6. Remove the pan and the foil and sprinkle cheddar and bacon on top. Bake for 10 more minutes, uncovered. 
  7. Serve and enjoy!
  • Category: Side
  • Method: Instant Pot and Oven