Creamy Mashed Potatoes in the Pressure Cooker

Serves 5 in about 33 minutes. The pot starts with chicken broth*, then half.

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)

Method

1. Cut potatoes in halves or larger ones in quarters. Stir in potatoes, broth, garlic, salt, pepper, butter, and cream cheese to the pot.
2. Close the lid and set the steam release knob to the Sealing position.
3. Press the Pressure Cook (or Manual) button or dial, and then the +/- button or dial to select 13 minutes. High Pressure.
4. 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.
5. 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.
6. Stir in the half and half or milk a little at a time until desired creaminess is reached. Taste, and adjust salt as desired.
7. Plate hot.

More instant pot ideas are in the instant pot collection.