- 4 c. chicken broth
- 3 lbs. potatoes - washed, peeled & chopped into ½" cubes
- ½ c. salted butter
- ½ block (4 oz.) cream cheese
- ½ c. heavy cream (or milk)
- 3 tsp. minced garlic
- Salt and pepper, to taste
Pour the chicken broth into the bottom of a 6-quart Instant Pot. Add the potatoes. Season with a pinch of salt and pepper. Pressure cook on high for 8 minutes. Carefully turn the valve to "Venting" and quickly release the steam. Using oven mitts, remove the insert and drain the broth - you can reserve this for use in a soup or creamy dish. Place the potatoes back into the pot. Add in the butter, cream cheese, cream, and garlic. Season generously with salt and pepper. Using a potato masher or the back of a spoon, mash the potatoes and combine all the ingredients. Serve hot.
- Yields: 4 servings
- Preparation Time: About 20 minutes
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