Description
Creamy and flavorful Instant Pot Mashed Potatoes made effortlessly with russet potatoes, garlic, butter, and cream cheese, perfect as a comforting side dish.
Ingredients
Scale
Potatoes and Broth
- 4 lbs russet potatoes, peeled and quartered
- ½ cup chicken broth
- 2 garlic cloves, smashed
Seasoning and Dairy
- 2 garlic cloves, finely chopped
- ½ cup butter
- 1 (8-oz) package cream cheese
- salt and pepper, to taste
Instructions
- Prepare Instant Pot: Place the metal grate or trivet in the bottom of your Instant Pot insert to keep potatoes above the liquid.
- Add Ingredients for Cooking: Pour in the chicken broth and add the 2 smashed garlic cloves into the insert. Arrange the quartered potatoes evenly on top of the grate.
- Pressure Cook: Seal the Instant Pot lid and set to cook on HIGH pressure for 15 minutes. Once cooking is complete, perform a quick-release of the pressure to safely open the lid.
- Remove Potatoes from Insert: Take out the metal grate with the potatoes, and drain any excess liquid if necessary, leaving potatoes in the insert for mashing.
- Mash and Season: Add the butter, cream cheese, finely chopped garlic, salt, and pepper to the potatoes. Use a potato masher to mash everything together inside the Instant Pot insert until smooth and creamy.
- Serve: Taste and adjust seasoning with salt and pepper as needed. Serve warm as a delicious side dish.
Notes
- Ensure to use russet potatoes for the best creamy mash texture.
- Chicken broth adds flavor but water can be substituted for a simpler base.
- Quick releasing pressure helps avoid overcooking the potatoes.
- Add more cream cheese or butter for a richer consistency based on preference.
- Use fresh garlic finely chopped for a subtle garlic flavor in the mash.
- Leftover mashed potatoes can be refrigerated up to 3 days.
