3 lbs of Potatoes (red, russets, or golden (my favorite!)), peeled or unpeeled
8 oz block of cream cheese, softened
1 (4oz) stick of butter, softened
2 cups of dairy (whole milk, skim milk, half & half, cream, or a combination)
1 teaspoon ground black pepper
2 teaspoons kosher salt
Add the trivet and 1 cup of water to the instant pot.
Arrange the potatoes in the instant pot by size, placing the largest potatoes at the bottom and the smallest potatoes on top. (This helps to ensure even cooking).
Place the lid on and move the vent to the sealing position.
Cook potatoes on high pressure for 15 minutes. You can release the pressure immediately or let the potatoes sit and natural pressure release. The potatoes should be easily pierced with a fork when they are done.
Press the cancel button on your instant pot.
Remove cooked potatoes with tongs, and discard the trivet and cooking liquid. Return potatoes to the now empty pot.
Add the cream cheese and butter. Mash the potatoes (I prefer to use a hand mixer for this but a manual potato masher will work just fine).
Add the salt, pepper, and dairy to the potatoes, and mix until combined.
Enjoy immediately or place the instant pot cover back on to keep them warm.
This recipe freezes BEAUTIFULLY. My favorite way to freeze extra mashed potatoes is to scoop they onto a silicon lined baking sheet, freeze until solid, and throw into a storage bag for later use. To reheat the frozen mashed potatoes there are so many options, simply thaw overnight in the fridge or reheat straight from frozen. Reheat in the microwave, pot on the stove, covered dish in the microwave, or a bowl over simmering water.
This recipe works with all sorts of potatoes, reds, russets, but my favorite is the golden or butter potatoes.