Ingredients

The following ingredients have 5 Servings
  • 2 kg White Potatoes
  • 240 ml Vegetable Stock
  • 1 Tbsp Parsley
  • Salt & Pepper
  • 2 Tbsp Philadelphia Cream Cheese
  • 1 Tbsp Margarine/Butter
  • Instant Pot
  • Potato Masher

Instruction

  • Peel and dice your potatoes into small to medium chunks.
  • Load potatoes into your instant pot inner pot. Season well with salt and pepper and then add half the parsley. Add 240ml of vegetable stock.
  • Place the lid on your instant pot pressure cooker, set the valve to sealing and cook for 8 minutes with a quick pressure release.
  • After releasing pressure, the potatoes will be very soft and there will hardly be any liquid left as the potatoes will have soaked them up.
  • Add butter or margarine along with cream cheese and season again and mash until creamy with a hand masher.
  • Then load into a serving dish, ready for serving.