Ingredients
for 2 servings
- 1 lb yukon gold potato (455 g), diced
- 1 cup water (240 mL)
- 1 teaspoon kosher salt, plus more to taste
- ½ cup heavy cream (120 mL)
- 3 large cloves garlic, smashed
- ½ stick unsalted butter, cubed
- freshly ground pepper, to taste
Nutrition Info
- Calories 411
- Fat 26g
- Carbs 47g
- Fiber 4g
- Sugar 4g
- Protein 6g
Estimated values based on one serving size.
Preparation
- 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!
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