Using homemade chicken stock gives these Instant Pot mashed potatoes so much flavor that they don't need milk, cream, or even salt — only fresh garlic required.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
204 Calories
Recipe Instructions
Step 1
Carefully remove sliced potatoes from the steamer basket; drain and reserve remaining stock.
Step 2
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.
Step 3
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Step 4
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.
Ingredients
1 clove garlic, minced, or more to taste
3 tablespoons cream cheese, softened
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
