- 5 Russet potatoes (or 8 red) peeled and quartered
- 4 cups water
- 4 cloves garlic halved
- 1/2 cup salted butter
- 4 oz cream cheese
- 1/4 cup Parmesan cheese
- 1/2 tsp salt
Place trivet inside Instant Pot and add potato pieces. Pour water over the top and add garlic. Secure cover and set to high pressure. Select STEAM setting and set timer for 15 minutes. It will take the pot approximately 15 minutes to come to pressure.
When the time is done, perform a quick release and wait for the float valve to drop. Immediately remove cover and drain potatoes.
Add the potatoes back into pot or a separate large mixing bowl. Add the butter, cream cheese, Parmesan cheese and salt and mash until creamy. Serve immediately!
- In the past I've been tempted to use a blender or immersion blender to achieve a super smooth consistency for my potatoes. I don't recommend doing this! Your mashed potatoes will likely turn into a gluey, sticky mess when over-mixed.
- Make this a super easy recipe and go simple! Place a simple pat of butter over these babies just before serving.
- Use a potato ricer instead of a masher if you have one!
Calories: 270kcal | Carbohydrates: 25g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 355mg | Potassium: 581mg | Fiber: 2g | Sugar: 1g | Vitamin A: 569IU | Vitamin C: 8mg | Calcium: 78mg | Iron: 1mg