Ultimate Instant Pot® Mashed Potatoes recipe

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Ingredients

3 large Yukon Gold potatoes, sliced into 1/4-inch rounds
2 cups chicken stock, or more to taste
2 tablespoons salted butter, softened, or more to taste
1 clove garlic, minced, or more to taste
3 tablespoons cream cheese, softened

Nutrition Info

204.3 calories
carbohydrate: 25.9 g
cholesterol: 27.6 mg
fat: 10 g
fiber: 2.3 g
protein: 4.1 g
saturatedFat: 6.2 g
servingSize: -
sodium: 424.3 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Layer potatoes onto a steamer basket set inside a multi-functional electric pressure cooker (such as Instant Pot®). Add chicken stock and secure the lid. Select high pressure according to manufacturer's instructions, set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build.

  2. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.

  3. Carefully remove sliced potatoes from the steamer basket, drain and reserve remaining stock.

  4. Place butter and garlic in the empty pressure cooker, select Saute function. Cook and stir for 90 seconds. Return potatoes to the pot and mash with cream cheese.

Recipe Yield

4 servings

Recipe Note

These potatoes are unlike any other! The difference with these is that they are pressure-cooked with homemade chicken stock, which gives the potatoes so much flavor, and sometimes eliminates the need for milk or cream and salt! I made this recipe just yesterday for someone who doesn't like mashed potatoes, and they loved it!

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