Recipe Details
Ingredients
-
6russet potatoes, peeled and cut into chunks
-
¼cupcream cheese
-
1tablespooncream cheese
-
¼cupmilk
-
salt and ground black pepper to taste
Cooking Directions
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Place a steamer inside a multi-functional pressure cooker (such as Instant Pot). Add 1 cup water to the pot. Place potato chunks into the steamer. Close and lock the lid. Select Rice function and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to manufacturer’s instructions, 10 to 40 minutes. Unlock and remove lid. Add 1/4 cup plus 1 tablespoon cream cheese and milk to the pot and mash using an electric hand mixer or a potato masher. Season with salt and pepper.
Tips
Be sure to use brick-style cream cheese, not the whipped kind.
If you like, try using half-and-half instead of milk.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories271 | |
| % Daily Value * | |
| Total Fat 5g |
6% |
| Saturated Fat 3g |
14% |
| Cholesterol 14mg |
5% |
| Sodium 80mg |
3% |
| Total Carbohydrate 52g |
19% |
| Dietary Fiber 4g |
13% |
| Total Sugars 2g |
|
| Protein 7g |
15% |
| Vitamin C 16mg |
18% |
| Calcium 58mg |
4% |
| Iron 3mg |
14% |
| Potassium 1212mg |
26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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