Description
Creamy, fluffy, and rich! These cheesy mashed potatoes with cream cheese stay smooth, flavorful, and never gummy, making them perfect for holidays.
Ingredients
Scale
- 6 medium-sized potatoes (about 3 pounds)
- 2 teaspoons salt
- 2 tablespoons butter + more for serving
- 1 teaspoon garlic (minced)
- ½ cup milk
- ½ cup cream cheese
- 1 teaspoon black pepper
- 1 tablespoon cilantro (chopped)
- 2 cups water
Instructions
- Peel the potatoes and dice them into 1-2 inch pieces. Place peeled and cut potatoes at the bottom of the Instant Pot.
- Add 2 cups of water and one teaspoon of salt.
- Close the lid and pressure valve. Select the PRESSURE COOK button on HIGH PRESSURE and cook for 10 minutes.
- Once the pressure-cooking cycle is over, allow the pressure to release naturally for 5 minutes. Then release the remaining pressure, open the lid, and select the CANCEL button.
- Drain the potatoes and transfer them to a large bowl.
- Mash the potatoes with a masher until smooth.
- Add the butter, milk, and minced garlic, and pour it over the mashed potatoes and stir until creamy and fluffy.
- Add cream cheese, salt, and black pepper powder. Mix until smooth.
- Serve warm with chopped cilantro and a pat of butter on top.
Notes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 277
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 30 mg