Pressure Cooker Creamy Mashed Potatoes
Pressure Cooker Creamy Mashed Potatoes are fluffy and rich, with a subtle tang from cream cheese that balances the buttery texture. They’re perfect alongside roast chicken or holiday mains, and hold up beautifully for weeknight dinners when you want comfort without fuss. Serve hot with a crack of black pepper and a splash of warm milk if you like them extra smooth.
- Prep10 mins
- Cook20 mins
- Serves6
- DifficultyEasy
- 1
Set a steamer inside a multi-functional pressure cooker (such as an Instant Pot). Pour 1 cup water into the pot. Put the potato chunks in the steamer. Close and lock the lid. Choose the Rice setting and set the timer to 10 minutes. Allow 10 to 15 minutes for the pressure to build.
- 2
Let the pressure release naturally according to the manufacturer's directions, 10 to 40 minutes. Unlock and remove the lid. Add 1/4 cup plus 1 tablespoon cream cheese and the milk to the pot, then mash with an electric hand mixer or a potato masher. Season with salt and pepper.
- Calories 179.99 kcal Moderate
- Protein 5.14 g Moderate
- Carbs 36.87 g Moderate
- Total Fat 2.3 g Low Source
- Saturated Fat 1.47 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 6.83 mg Low Source
- Sodium 45.46 mg Low Source
- Fiber 2.84 g Moderate
- Sugar 2.21 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 54.82 mg Low Source
- Iron 1.5 mg Low Source
- Potassium 867.62 mg Moderate
- Vitamin A 35.7 mcg_rae Low Source
- Vitamin C 36.95 mg Good Source
- Vitamin D 0.11 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛