Instant Pot Mashed Potatoes
Serves: 8
  • 5 lbs Russet Potatoes (About 8-9 medium-sized potatoes)
  • 1 cup Chicken Stock
  • 16 TB Salted Butter, divided (I like Land O'Lakes European Style Butter)
  • 1 tsp Minced Garlic
  • 1 tsp Garlic Salt with Minced Parsley
  • ½ cup Whipped Cream Cheese
  • ½-1 tsp Salt (depending on taste)
  • ⅛ tsp Ground Black Pepper
  • 2 tsp Dried Parsley Flakes
  1. Peel potatoes and slice each potato into 8 pieces. Set aside.
  2. Add chicken stock to the Instant Pot and add sliced potatoes. Add 8 TB of butter (I like to slice it into tablespoons before I add it), minced garlic, and garlic salt.
  3. Cook on manual, high pressure for 10 minutes. Make sure the valve it is set to seal.
  4. Once the potatoes are done cooking do a quick pressure release.
  5. To the pot, add the remaining 8 TB of butter (again, I like to add it in chunks of Tablespoons), whipped cream cheese, salt (I use 1 tsp), ground pepper, and parsley flakes.
  6. Use a potato masher to mash up the potatoes. Mash until you get the consistency you like or use a hand mixer or immersion blender to make them super creamy.
Recipe by Dining with Alice at