White Potatoes Vegetable Stock Parsley Salt & Pepper Philadelphia Cream Cheese Margarine/Butter

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Step 1

Peel and dice your potatoes into small to medium chunks.

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Step 2

Load potatoes into your instant pot inner pot. Season well with salt and pepper and then add half the parsley. Add 240ml of vegetable stock.

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Step 3

Place the lid on your instant pot pressure cooker, set the valve to sealing and cook for 8 minutes with a quick pressure release.

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Step 4

After releasing pressure, the potatoes will be very soft and there will hardly be any liquid left as the potatoes will have soaked them up.

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Step 5

Add butter or margarine along with cream cheese and season again and mash until creamy with a hand masher.

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Step 6

Then load into a serving dish, ready for serving.

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