Description
Instant Pot Mashed Potatoes with Cream Cheese are a creamy, dreamy side dish that elevates any meal. Quick and easy to prepare, they’ll be a family favorite!
Ingredients
Scale
- 2 lbs Russet potatoes, peeled and cut into quarters
- 1/2 cup unsalted butter
- 8 oz cream cheese
- 1/2 cup whole milk (or preferred dairy/non-dairy substitute)
- Salt and pepper to taste
Instructions
- Prepare the Potatoes: Peel and cut the Russet potatoes into quarters for even cooking.
- Load the Instant Pot: Place the quartered potatoes in the Instant Pot, add enough water to cover them by about an inch, and sprinkle with salt.
- Cook the Potatoes: Secure the lid on your Instant Pot. Set to cook on high pressure for 10 minutes. After cooking, allow a natural release for 5 minutes before switching to quick release.
- Drain and Mash: Carefully drain excess water using a colander. Return the potatoes to the pot.
- Add Creamy Goodness: Add butter, cream cheese, and milk to the pot with drained potatoes. Mash until smooth and creamy.
- Season and Serve: Taste your mashed potatoes and adjust seasoning with salt and pepper as desired. Serve warm.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 2g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 40mg
Keywords: For a tangy twist, consider substituting cream cheese with sour cream or Greek yogurt. Enhance flavor by adding garlic powder or mixing in shredded cheese. Store leftovers in an airtight container for up to three days; reheat with a splash of milk for ideal consistency.