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Instant Pot® Mashed Potatoes

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Leslie Kelly

"Make the best mashed potatoes you've ever tasted with this quick and easy recipe. The cream cheese makes them extra velvety, a trick I picked up from my brother Mike."
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40 m servings 271 cals
Original recipe yields 6 servings

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  • Prep

  • Cook

  • Ready In

  1. Place a steamer inside a multi-functional pressure cooker (such as Instant Pot(R)). 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.
  2. 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.


  • Cook's Notes:
  • 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

Per Serving: 271 calories; 4.6 g fat; 52 g carbohydrates; 7.3 g protein; 14 mg cholesterol; 80 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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