- 7-8 large red or russet potatoes 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, set to VENTING (quick release) and wait for the float valve to drop. Immediately remove cover and drain potatoes.
Pour 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!
Calories: 438.6kcal | Carbohydrates: 61.82g | Protein: 9.35g | Fat: 17.63g | Saturated Fat: 10.72g | Cholesterol: 47.51mg | Sodium: 368.53mg | Fiber: 6.48g | Sugar: 3.59g