“These mashed potatoes are so creamy! Very mashed.”
That’s a line from one of my favorite movies of all time, While You Were Sleeping. And truly, don’t we all want mashed potatoes that are so creamy, and very mashed?
That’s what I have for you today. I discovered these potatoes when I was visiting my brother Jonathan. He had some leftovers that I reheated, and I was so amazed at how soft and creamy they were. I had to know his secrets.
Want to know what they are? I’ll tell you.
Cream cheese, and copious amounts of butter.
With that, let’s get started!
I’m going to give you directions for how to make these both with and without an Instant Pot.
Ingredients for Super Creamy Mashed Potatoes
- 3 lbs. Russet potatoes
- 1/2 cup salted butter (one cube)
- 4 ounces cream cheese
- 1 teaspoon seasoning salt
- freshly cracked black pepper, to taste
How to Make Super Creamy Mashed Potatoes
I love to make mashed potatoes with my Instant Pot, so I’ll give you step-by-step instructions with pictures using an Instant Pot.
However, I know that not everyone has an Instant Pot, so here are directions for you.
Without an Instant Pot:
1.Peel the potatoes and cut into 1/2-inch cubes.
2. Add to a large pot of water.
3. Bring to a boil over high heat on the stove.
4. Boil for 10-15 minutes, until the potatoes are easily pierced with a fork.
5. Drain the potatoes.
6. Put back into the large pot and mash with a potato masher.
7. Add the butter, cream cheese, and salt, and mash until fully incorporated.
8. Add freshly cracked black pepper and serve.
With an Instant Pot:
The beauty of using an Instant Pot is that you don’t have to cut your potatoes into such small pieces, and you don’t need to lift a pot of boiling water and potatoes and drain it.
Let’s get started!
1.Peel your potatoes.
2. Cut into large chunks.
3. Add all the chunks to your Instant Pot.
4. Pour about 3/4 cup of water into your Instant Pot and then put the lid on.
5. Make sure the vent is in the “sealed” position.
6. Set your Instant Pot to cook on “high” for 15 minutes. It will take a few minutes to get up to pressure before the countdown starts.
7. Once the timer goes off indicating that your potatoes are cooked, wait about five minutes before manually releasing the pressure.
8. Once it’s safe to open the lid, take it off and mash your potatoes with a potato masher.
9. If there is still a lot of water at the bottom of the pot, turn your Instant Pot off. Then turn it back on and use the “Saute” setting for a few minutes to help the water evaporate. You don’t need to wait for it all to be gone. In fact, if you do, your potatoes might start burning on the bottom of the pan. Be sure to turn off the “Saute” setting before you start mashing again.
10. You want your potatoes to be as dry as possible while mashing. This helps them not be lumpy. The more liquid you have with the potatoes, the more lumpy they will be. This is why we mash first, and add the butter and cream cheese after they’ve already been mashed. (More water will evaporate as you mash.)
Now cut your butter and cream cheese into chunks and add them to the mashed potatoes, along with your seasoning salt. (If you don’t have seasoning salt, you can just use regular salt).
You’re going to think, “Woah! That’s way too much butter!” Don’t worry. Everything will work out splendidly.
Now mash that butter and cream cheese into the potatoes. Try not to mash TOO much, though, or your potatoes could turn gummy. Nobody likes that.
Especially not Breadstick and Churro, our two pet stuffed snakes (from IKEA).
Now add some freshly cracked black pepper, and you are ready to eat the most delicious, creamy potatoes you’ve ever had. And yes. They are very mashed 🙂
Super Creamy Mashed Potatoes
The creamiest mashed potatoes you'll ever have! Hope you're not afraid of butter!
- 3 pounds Russet Potatoes (a little more than half of a five-pound bag)
- 1/2 cup (1 cube) butter (salted)
- 4 ounces cream cheese
- 1 teaspoon seasoning salt (or regular salt, to taste)
- freshly ground black pepper, to taste
- Peel and wash your potatoes.
- Cut into large chunks and add to an Instant Pot.
- Add 3/4 cup water to the Instant Pot, put the lid on, and seal.
- Make sure the vent is in the "sealing" position.
- Turn the Instant Pot on and set it to cook on "high" for 15 minutes.
- When done cooking, allow to release pressure naturally for at least five minutes. Then move the vent to the "venting" position and allow all the steam to come out. When the metal pin in the lid falls down, it is safe to open the lid.
- Use a hand potato masher to mash the potatoes. If there is still a lot of water at the bottom of the pot, stop mashing and turn your Instant Pot to the "saute" setting. Allow the water to bubble and evaporate for a few minutes. Then turn off the "saute" setting and resume mashing. More water will evaporate as you mash.
- After mashing the potatoes, add the 1/2 cup of butter, 4 ounces of cream cheese, and 1 teaspoon of seasoning salt. Mash together until everything is well-incorporated. But don't over-mash, or your potatoes will turn gummy.
- Transfer to a serving dish and top with freshly-cracked black pepper.
If you don't have an Instant Pot and need directions for preparing these mashed potatoes using the stove, please scroll up in the post for step-by-step instructions.
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