16cupsstock or broth (not unsalted/low sodium)Up to this amount, you'll want to be able to cover the potatoes. We prefer chicken or turkey stock.
8medium/large Russet potatoesscrubbed (not peeled) & diced into large cubes
6clovesgarlicpeeled/whole
2sticksbuttersalted
6ouncescream cheeseroom temperature/softened
1 - 2cupsheavy cream
salt and pepperto taste
Instructions
STOVE TOP DIRECTIONS
In a large pot (we like an 8 quart) bring chicken stock to a boil and add cubed potatoes and garlic. Turn down heat and cook at a low simmer for about 15 - 20 minutes, until potatoes are fork tender (soft, but not crumbly).
Drain stock, reserving about 1 cup, and return potatoes and garlic to the hot pot.
In a saucepan or skillet on low heat whisk together butter, cream cheese, and 1 cup heavy cream until butter is melted and cream cheese is very soft. Pour over cooked potatoes.
Mash potatoes until you reach desired consistency. Add additional cream or reserved stock if desired.
Serve with salt and fresh cracked black pepper, to taste.
INSTANT POT DIRECTIONS (8 quart or larger)
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 into a colander, reserving about 1 cup of stock in a separate vessel, if desired, set aside.
Turn instant pot to sauté mode and add butter, cream cheese, and 1 cup heavy cream. Stir or whisk until butter is melted and cream cheese is very soft.
Turn sauté off, return potatoes to pot and mash or whip until you reach desired consistency. Add additional cream or reserved stock if desired.
Serve with salt and fresh cracked black pepper, to taste.
Video
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.