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  • SaraAnn Rasmusan

Instant Pot Mashed Potatoes

I LOVE mashed potatoes. I learned they could be done in the instant pot and my life has been forever changed. My dad always made the best mashed potatoes - so combined with my instant pot trick and his "seasonings" it was a match made in heaven! Dairy heavy and not friendly on your waist line, but these are comforting, delicious, buttery heaven!


Mashed Potatoes


  • 5 lbs yukon golds

  • 1 cup chicken broth

  • 1 stick butter

  • 8 oz cream cheese

  • heavy cream

  • salt + pepper




Partially peel your potatoes, they don't need to be completely peeled unless you absolutely hate potato skin. Cut into pieces, about 1.5-2 inches big. Pour into instant pot with 1 cup of chicken broth and cook on manual for 11 minutes. Quick release. Then open your instant pot, add in butter cut into slices and begin to mash. Then add in the cream cheese, cut into pieces as well with splashes of heavy cream. Use as much or as little of heavy cream as you'd like... I like to keep adding until I get to the right consistency. Creamy but not too sticky. Salt + pepper to taste. Enjoy!


**this many mashed potatoes feeds a crowd, feel free to cut down on everything, however your instant pot typically needs a cup of liquid so things don't burn... so you want to make at least 2.5 pounds potatoes at a time otherwise you'll want to drain some of the stock before mashing.


**you can also add more chicken stock to the potatoes if you'd like to use less heavy cream, they just won't be as creamy and delicious ;)

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