If you’re a fan of lazy cooking then you’ll love these most scrumptious french-fried onion topped Cheddar and Chive Instant Pot Mashed Potatoes. These potatoes require no peeling, no cutting and hardly any work at all.
Note: the SLOW COOKER instructions are listed in the recipe card below
Cheddar and Chive Instant Pot Mashed Potatoes
The worst and hardest part about making mashed potatoes is the peeling and cutting into cubes. This recipe takes that step out completely. Just wash your potatoes. Place them in a steamer basket in your Instant Pot and press a couple of buttons. No more waiting for water to boil on the stove! If you get busy and forget about the potatoes you don’t need to fret they’ll stay warm and ready for you to come and mash them whenever YOU are ready.
Once the potatoes have steamed they can be mashed. Add in some butter, sour cream, salt, pepper, cheese, chives and you’re ready to go! Top each serving of life-changing mashed potatoes with those French’s french-fried onions that you usually reserve for the green bean casserole on Thanksgiving. It’s a game changer. They add a bit of crunch and flavor.
Instant Pot cheddar and chive mashed potatoes are best with Yukon gold potatoes because they get ultra creamy. You can also make these with red potatoes or Russet potatoes, or a combination of different types of potatoes. Keep in mind that ultra huge potatoes will take a longer pressure cooking time if they are put into the pot whole.
You’ll get best results if you steam the potatoes in a steamer basket above the water line instead of boiling them in the water. If you don’t have a steamer basket for your 6 or 8 quart pot I suggest this silicone steamer basket*. It comes in handy. You may even want to make some zero minute vegetables with it!
Can I double this recipe? If you are using a 6 or 8 quart Instant Pot you can easily double this recipe. No need to double the amount of water in the bottom of the Instant Pot. Just use 1.5 cups of water to bring the pot to pressure regardless of how many potatoes you want to cook. And keep the cooking time the same.
Can I make these mashed potatoes ahead of time? Sort of. The way I handle this situation is cook the potatoes and let them sit on warm until you are ready to eat. Then mash them and add in the rest of the ingredients. If you mash them ahead of time and let them sit for a few hours they tend to get somewhat gluey and dry. Of course you can always loosen up with a quarter cup of milk, if needed.
More Instant Pot Potato Recipes…
Instant Pot Golden Mashed Potatoes
Instant Pot Breakfast Potatoes
Instant Pot Cheesy Potatoes and Sausage
Basque Potatoes 
Golden Mashed Potatoes 
Breakfast Potatoes 
Baked Potatoes 
Funeral Potatoes 
Cheesy Potatoes and Sausage
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Instant Pot Cheddar and Chive Mashed Potatoes
- Prep Time: 15 minutes
- Cook Time: 8-25 minutes
- Total Time: 39 minute
- Yield: 8 servings 1x
Ingredients
Equipment needed: Instant Pot* , steamer basket*, potato masher*
- 2 1/2 pounds Yukon gold potatoes, whole or cubed (peeling is optional)
- 4 Tbsp butter
- 1/4 cup sour cream
- 1 tsp kosher salt
- 1/2 tsp pepper
- 1/4 cup heavy cream
- 3/4 cup shredded sharp cheddar cheese
- 2 Tbsp parmesan cheese
- 2 Tbsp chopped chives
- 1/2 cup french fried onions
Instructions
Instant Pot Instructions:
- Pour 1 ½ cups water into bottom of Instant Pot. Add the whole or cubed potatoes into a steamer basket*. Lower the basket into the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes for whole potatoes or 8 minutes for cubed potatoes. When time is up move the valve to venting and remove the lid.
- Dump the potatoes into a large serving bowl. Mash the potatoes a bit and then add in the butter, sour cream, salt, pepper, cream, and cheeses. Mash until creamy. Add in extra milk, if needed. Stir in the chives.
- Sprinkle 1 Tbsp of french fried onions over the top of each individual serving.
Slow Cooker Instructions:
- Wash potatoes and place in your slow cooker.
- Pour 4 cups of water over potatoes.
- Cover and cook on LOW for about 6-8 hours or until potatoes are fork tender.
- Drain water. Mash the potatoes a bit and then add in the butter, sour cream, salt, pepper, cream, and cheeses. Mash until creamy. Add in extra milk, if needed. Stir in the chives.
- Sprinkle 1 Tbsp of french fried onions over the top of each individual serving.
- Category: Side
- Method: Instant Pot or Slow Cooker
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
I have your IP cookbook. FABULOSO! When I received the cookbook I was amazed, floored, and couldn’t wait to start reading it from cover to cover. The recipes, the information, the quality of the cookbook itself is wonderful. I’m now checking to see if you have a slow cooker cookbook that you mention at your recipe info for those of us that choose to use their crockpots. I’m hoping you’ve got one. I highly recommend your 365 DAYS OF PRESSURE COOKING cookbook.
I am so happy to hear it Renee! Thank you. If you scroll to the bottom of this page you can see my other books: https://www.365daysofcrockpot.com/order-your-cookbook-now/
This turned out perfectly! I am new to the Instant Pot and was amazed that the potatoes turned out so well. I did use the steamer basket that you recommended and I love it. I had three large Yukon potatoes that I cut in half (with the peel on) and they were done in 25 minutes. It took no time at all to mash them. We loved the potatoes and I will plan on making them again and again!
★★★★★
Thanks Scotty! So glad to hear it 🙂
Can you tell me the location I can get the index and table of contents for your cookbook, please? I received my copies of the book but can’t find them. Thank you.
Yes I will email it to you now!