For a perfect side dish the whole family will love, make our cream cheese mashed potatoes in the Instant Pot. It’s deliciously creamy and fluffy with the addition of fresh dill of that perfect aroma. This quick and easy recipe makes 6 servings and you can make a smaller batch or save the leftovers for another meal.
2.5 lb medium-sized potatoes, peeled and cubed
2 teaspoons salt
1 oz / 30 g butter
1/3 cup milk of choice
1/2 cup light cream cheese
2–3 tablespoons chopped fresh dill
A little black pepper
A 6-quart or 8-quart Instant Pot is suitable, you can make a smaller batch in the 3-quart Instant pot following the same directions.
- Place peeled cubed potatoes inside the Instant Pot and add just enough cold water to barely cover the potatoes. Add 1 teaspoon of salt and stir gently.
- Pop the lid on top, lock and set the Instant Pot to Manual/Pressure Cook for 2 minutes at HIGH pressure. Given the amount of cold water in the pot, it will take about 10-12 minutes to build up the pressure. Once the timer is done, you can use the Quick Release method to let off the pressure (point the top valve to Venting). You can also leave it on natural release for a few minutes, it will just cook the potatoes for a little bit longer.
- Open the lid, remove the inner pot and strain the potatoes. Return to the pot, add the milk, butter, cream cheese, an extra teaspoon of salt, pepper and the fresh dill. Mash everything into smooth-ish consistency. You can use a potato masher and also a whisk at the end to whip it into a more fluffy, creamy consistency. If you like your mash a little thinner, add extra milk.
You can also add garlic powder or Dijon mustard. Fresh chives can be used instead of dill.
- Serving Size: 1 cup of mash
- Calories: 209
- Sugar: 4 g
- Sodium: 728.5 mg
- Fat: 7.1 g
- Saturated Fat: 4.3 g
- Carbohydrates: 32.1 g
- Fiber: 4.6 g
- Protein: 5.3 g
- Cholesterol: 21.2 mg
Keywords: Potatoes, Cream Cheese, Vegetarian, Sides