With this quick and simple recipe, you can make the greatest mashed potatoes you’ve ever had. I learned my brother Mike’s secret of making them extra silky by adding cream cheese.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 6 |
Ingredients
- 6 russet potatoes, peeled and cut into chunks
- ¼ cup cream cheese
- 1 tablespoon cream cheese
- ¼ cup milk
- salt and ground black pepper to taste
Instructions
- Place a steamer inside a multi-functional pressure cooker (such as Instant Pot). Add 1 cup water to the pot. Place potato chunks into the steamer. Close and lock the lid. Select Rice function and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove lid. Add 1/4 cup plus 1 tablespoon cream cheese and milk to the pot and mash using an electric hand mixer or a potato masher. Season with salt and pepper.
- Be sure to use brick-style cream cheese, not the whipped kind.
- If you like, try using half-and-half instead of milk.
Nutrition Facts
| Calories | 271 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 80 mg |
| Sugars | 2 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |