Ingredients
Scale
- 2 lbs Yukon Gold potatoes (peeled and cubed)
- 1 Cup Chicken broth
- 1/2 Cup Heavy cream (or milk for a lighter version)
- 1/2 Cup grated Parmesan cheese
- 4 Tbsp. Butter (divided)
- Salt and pepper to taste
- Fresh chives or parsley (optional, for garnish)
Instructions
- Prep the Potatoes: Peel and cube the potatoes into roughly 2″ pieces for even cooking.
- Cook in the Instant Pot: Pour the chicken or vegetable broth into the Instant Pot. Add the cubed potatoes and season with a pinch of salt. Secure the lid and set the valve to sealing. Pressure cook on high for 8 minutes.
- Release the Pressure: Once the cooking time is up, perform a quick release to let the steam out. Carefully remove the lid.
- Mash it Up: Drain any excess liquid (leave a little for creamy potatoes). Return the potatoes back to the instant pot (why mess up another bowl?) Add the butter and heavy cream to the potatoes. Use a potato masher or a hand mixer to mash until smooth and creamy.
- Add the Parmesan: Stir in the Parmesan cheese until it melts into the potatoes. Taste and season with salt and pepper to your liking. Add more butter for extra richness, if desired.
- Garnish and Serve: For a fresh touch, sprinkle with chopped chives or parsley. Serve immediately!
Notes
Note: These nutritional values are approximate and will vary depending on specific ingredient brands and portions used.
- Prep Time: 10 min
- Cook Time: 8 min
Nutrition
- Serving Size: 1 (assuming 6 servings)
- Calories: 230
- Sugar: 1 gr
- Sodium: varies based on broth
- Fat: 13 gr
- Saturated Fat: 8 gr
- Carbohydrates: 24 gr
- Fiber: 3 gr
