Instant Pot Creamy Mashed Potatoes
Ingredients
The Potatoes
The Broth and Seasoning
-
1
cup
Chicken Broth (or vegetable broth, or water)
-
3
cloves
Garlic (optional, minced or ½ teaspoon Garlic Powder)
-
1 ¼
teaspoons
Kosher Salt (or 1 teaspoon table salt)
-
½
teaspoon
Pepper
The Creaminess
-
½
cup
Butter
-
8
ounces
Cream Cheese
-
¼ - ½
cup
Half and Half (or whole milk)
Instructions
- Cut the potatoes into halves or quarters and add them to the Instant Pot along with the broth, garlic, salt, pepper, butter, and cream cheese.
- Close the lid and set the steam release knob to the Sealing position.
- Select the Pressure Cook (or Manual) button and set the timer for 13 minutes on High Pressure.
- Once cooking is complete, turn off the pot and let it sit for 5 minutes before releasing the pressure.
- When the pressure is released, open the pot and mash the potatoes to your desired consistency.
- Add half and half or milk gradually until the desired creaminess is achieved, and adjust the salt if needed.
- Serve hot.
Nutrition Facts (estimated)
Servings
5 - 7
Calories
245
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
500mg
Cholesterol
40mg
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