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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Recipe Summary

prep:
10 mins
cook:
20 mins
additional:
10 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place a steamer inside a multi-functional pressure cooker (such as Instant Pot®). 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.

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  • 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

271 calories; protein 7.3g; carbohydrates 52g; fat 4.6g; cholesterol 14.1mg; sodium 79.9mg. Full Nutrition
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