IP Mashed Potatoes
Buttery creamy mashed potatoes all done in 30 minutes in the Instant Pot! This is the best mashed potatoes recipe for Thanksgiving!
Servings: 6
Equipment
Ingredients
- 4 Ounces Cream Cheese full fat
- 3 Tablespoons Butter
- 2 Pounds Yukon Gold Potatoes about 8 potatoes, or 4-5 large
- 1 teaspoon Salt
- ½ Cup Whole Milk or cream
- Salt to taste
Instructions
- Set out the cream cheese.4 Ounces Cream Cheese
- Place the butter in a small saucepan to melt.3 Tablespoons Butter
- Peel the potatoes and quarter them.2 Pounds Yukon Gold Potatoes
- Add the potatoes to the Instant pot and pour in water just to cover them.
- Add the salt and stir gently.1 teaspoon Salt
- Press Manual, high heat and seal the lid.
- Pressure cook for 8 minutes.
- Meanwhile, measure the milk in a glass measuring cup and warm the milk in the microwave.½ Cup Whole Milk
- Once the potatoes are done, quick release the pressure and drain the potatoes, leaving them in the pot.
- Allow the potatoes to steam dry for a couple of minutes and then smash well with a potato masher or ricer until no lumps remain.
- Stir in the melted butter, then the cream cheese and finally the warmed milk.
- Taste and season with salt.Salt
Video
Nutrition
Calories: 116kcal | Carbohydrates: 26g | Protein: 3g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.003g | Sodium: 9mg | Potassium: 637mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 30mg | Calcium: 18mg | Iron: 1mg