Ingredients:

  • 5 lbs Yukon Gold or Russet Potatoes, peeled and cut into 1.5-inch cubes
  • 1.5 cups low-sodium chicken or vegetable broth
  • 1 tsp sea salt
  • 1/2 cup unsalted butter, cubed and softened
  • 4 oz full-fat cream cheese
  • 1/2 cup heavy cream, warmed
  • 3 cloves garlic, minced
  • Fresh chives for garnish
  • Cracked black pepper to taste

Instructions:

  1. Peel the potatoes and cut them into uniform 1.5-inch cubes to ensure even cooking.
  2. Place the cubed potatoes, chicken broth, and sea salt into the Instant Pot inner pot.
  3. Secure the lid and set the Instant Pot to Manual/Pressure Cook on High for 10 minutes.
  4. Once the cooking cycle is complete, perform a Quick Pressure Release (QPR) to prevent the potatoes from overcooking.
  5. Add the cubed butter, cream cheese, and minced garlic (if using) directly into the hot pot with the potatoes.
  6. Use a potato masher or ricer to mash the potatoes until smooth, slowly pouring in the warmed heavy cream as you go.
  7. Gently fold the mixture with a silicone spatula to achieve a creamy emulsification without overworking the starch.
  8. Garnish with fresh chives and cracked black pepper before serving.