Instant Pot Creamy Mashed Potatoes
Instant Pot Creamy Mashed Potatoes are a perfect alternative to plain mashed potatoes. Pressure cooker creamy mashed potatoes are delicious & easy to make!
Servings: 5 - 7
Equipment
Ingredients
- 2 ½ - 3 pounds Potatoes
- 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) or more to taste
- ½ teaspoon Pepper
- ½ cup Butter
- 8 ounces Cream Cheese
- ¼ - ½ cup Half and Half (or whole milk)
Instructions
- Cut potatoes in halves or larger ones in quarters. Add potatoes, broth, garlic, salt, pepper, butter, and cream cheese to the pot.
- Close the lid and set the steam release knob to the Sealing position.
- Press the Pressure Cook (or Manual) button or dial, and then the +/- button or dial to select 13 minutes. High Pressure.
- When the cook cycle is finished, turn the pot off and let it sit for 5 minutes. Then turn the steam release knob to the Venting position to release the pressure/steam.
- When the pin in the lid drops down, open the pot and use a potato masher to mash up the potatoes to your desired consistency.
- Add the half and half or milk a little at a time until desired creaminess is reached. Taste, and adjust salt as desired.
- Serve hot.
Notes
1. I like using red potatoes. They have a nice flavor, and a bit of a heavier consistency. Use gold or russet for a fluffier texture.
2. The garlic is optional, but adds a lot of flavor. Use less than 3 cloves if you don't like a strong garlic flavor. Or use a half teaspoon of garlic powder.
3. Use water or veggie broth for a vegetarian version.
*If you increase the amount of potatoes, also increase the amount of all ingredients except garlic (use 4 cloves), including broth.
Nutrition
Calories: 245kcal
