2½poundsred potatoesscrubbed and peeled, cut into 2" chunks
1cupchicken brothor vegetable broth, reduced sodium if desired
4tablespoonsunsalted butter
4ouncescream cheesesoftened
salt and black pepper
Optional Garnish
parsley, chives, or grated parmesan
Instructions
Add red potatoes and chicken broth to the pressure cooker. Twist the lid to lock it, and turn or press the sealing lever to seal. Set Instant Pot to cook at high pressure for 7 minutes.
Once pressure cooking is complete, use the quick release method to depressurize the pot. Using a slotted spoon, remove the potatoes to a bowl. Reserve 1/2 cup of the chicken broth from the pressure cooker and set aside.
Add butter and cream cheese to the potatoes, along with 1/4 cup of the reserved broth.
Mash the potatoes with a potato masher until they are creamy. For the best results, do not use an electric mixer. Red potatoes become gummy or pasty easily when over-mixed. Add more reserved potato broth, if needed, 1 tablespoon at a time.
Add salt and pepper to taste. Garnish with parsley, chives, or grated parmesan before serving, if desired.
Notes
Instead of using the reserved chicken broth and cream cheese, use 1/4 cup of milk and add more (up to another 1/4 cup) if needed for creamy red potatoes.