You'll never want box potatoes again after trying this homemade Mashed Potatoes recipe!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 cup
- 64 ounces 8 cups chicken stock or broth (not unsalted/low sodium)
- 4 medium/large Russet potatoes scrubbed (not peeled) & diced into large cubes
- 3 cloves garlic peeled
- 1 stick salted butter
- 3 ounces cream cheese
- 1/2 - 1 cup heavy cream
STOVE TOP DIRECTIONS
Bring chicken stock to a boil and add cubed potatoes and garlic. Turn down heat and cook at a low boil for about 15 - 20 minutes, until potatoes are cooked through (soft, but not crumbly).
Drain stock and return potatoes and garlic to the hot pot on the stove (with the stove-top turned off).
In a saucepan combine butter, cream cheese, and 1/2 cup heavy cream. Heat on low until butter is melted and cream cheese is very soft. Pour into pot with potatoes.
Mash potatoes until you reach desired consistency. Add additional cream if necessary.
INSTANT POT DIRECTIONS
Add potatoes, garlic, and stock to inner pot. Make sure liquid is above potatoes. If it is not, add additional stock or water until the potatoes are fully submerged.
Set to manual for 9 minutes, then carefully quick release when time is finished.
Strain potatoes and garlic, set aside.
Turn instant pot to saute mode and add butter, cream cheese, and 1/2 cup heavy cream. Stir or whisk until butter is melted and cream cheese is very soft.
Turn saute off, return potatoes to pot and mash or whip until you reach desired consistency. Add additional cream if necessary.
Calories are automatically generated. For best results calculate based on your exact ingredients.
- Note, this recipe can be doubled in the instant pot (6 or 8 quart).