Ingredients
2
2 servings
- •1 lb yukon gold potato, diced
- •1 cup water
- •1 teaspoon kosher salt, plus more to taste
- •½ cup heavy cream
- •3 large cloves garlic, smashed
- •½ stick unsalted butter, cubed
- •freshly ground pepper, to taste
Instructions
- Add the potatoes, water, and salt to an Instant Pot. Put on the lid and seal the pressure valve. Cook for 6 minutes on high pressure.
- Meanwhile, combine the heavy cream, garlic, and butter in a small saucepan over low heat and cook until the butter melts and the cream is warmed through, 3–4 minutes. Remove the garlic cloves.
- Use the quick release method to release the pressure from the Instant Pot.
- Drain the potatoes, then mash with a potato masher or fork.
- Gradually add the cream mixture to the potatoes, stirring until fully incorporated. Season with salt to taste.
- Serve warm.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 411
- Carbohydrate: 47g
- Fat: 26g
- Fiber: 4g
- Protein: 6g
- Sugar: 4g
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