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Place the red (russet or yukon gold) potatoes, garlic, and chicken broth in Instant Pot. Season this Instant Pot Mashed Potatoes recipe with salt and pepper.
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Add the lid and flip pressure valve to “Sealing” position. Select the “Manual” option and adjust setting to “high.” Set the pressure cook time to 8 minutes. When finished, allow pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure.
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Carefully open lid. There is no need to drain the potatoes. Add cream cheese. Mash the potatoes. It is easy to use a potato masher or an immersion blender until blended, but not completely smooth. Season with additional salt and black pepper, to taste, and serve immediately.
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Enjoy the best Instant Pot Mashed Potatoes.