3lbsrusset potatoes, washed peeled and cut into 2-3 inch chunks
4ozcream cheese, softened
2tbspmilk or half & half
1garlic clove, minced
Wash and peel the russet potatoes. Cut each potato into 2-3 inch chunks.
Place all the potatoes in the pot and then pour ½ cup water over the potatoes, sprinkle 2 tsp kosher salt over top.
Pop the lid on and close the pressure valve. Set the pot to cook on high pressure manual mode for 11 minutes .
Do a quick release. No need to drain any liquid!
Add the sour cream, cream cheese, and butter to the potatoes. Mix the potatoes with a hand held mixer until it is well combined and creamy.
Add in the milk and minced garlic clove. Mix again with the hand held mixer.
Serve as is or with gravy on the side. (two gravy recipes linked below)
No Instant PotIf you do not have an Instant Pot or electric pressure cooker hop over to this mashed potato recipe!To Freeze the Mashed PotatoesScoop cooled potatoes with a small ice cream scoop/melon baller or spoon onto a rimmed baking sheet (that will fit in your freezer). Pop it in the freezer until the pucks are frozen through (3+ hours). Place the mashed potato pucks in a freezer bag or container for up to 3 months.To Thaw Frozen Mashed PotatoesTo "thaw" for serving, place the frozen mashed potatoes pucks in a skillet, add a couple tablespoons of water. Pop the lid on and saute/simmer for about 5-10 minutes, stirring occasionally, until they are thawed and creamy. Add extra butter, milk, salt and desired for consistency and taste.GravyGRAVY WITHOUT DRIPPINGSINSTANT POT GRAVY RECIPE