Credits

Recipe adapted from Iowa Girl Eats.

Ingredients

amount	ingredient
2 lbs	potatoes, Yukon Gold
2 T	garlic, minced*
4 oz // ½ block	cream cheese
60g // ¼ cup	heavy cream
2 T	butter
2 T	dill, fresh
2 T	parsley, fresh
to taste	black pepper
to taste	salt
~½ tsp	MSG (optional)

process

1. rough quarter potatoes, add to pressure cooker along with garlic
2. add water just over covered; salt generously

Pressure: high
Time: 8 minutes
Release: quick

3. drain water, switch to low saute and insure all water has evaporated, if needed
4. add all ingredients, mash to desired consistency

notes

• I leave the skin on the potatoes, they add a lovely flavor and texture (plus it’s easier, so why wouldn’t you?); I just cut out any egregious potato eyes or suspicious bits and scrub the under water
• I often forget to salt the water upfront, it’s not a big deal.
• I use jarred, pre-minced garlic for convenience and most of it drains out with the water. You can add more during the mashing stage if you like. If using whole cloves of fresh garlic, the garlic flavor will be much more intense since it will stay in the final dish and get mashed up with the potatoes
• all measurements are essentially to taste, I go very liberal with the fresh herbs and black pepper
• it takes more salt than you think
• mixing too enthusiastically makes gluey potatoes so try not to overmix

Herbs

You can switch up the herbs used to whatever you have on hand. I’ve tried a variety of combinations including:

• fresh parsley + dill (as written)
• fresh dill only
• dried basil + dried parsley (the basil was very good, and I’m interested in trying fresh)

If you have leftover herbs, you can portion them out and mix them into the 60g of heavy cream and freeze them. Then, the next time you make these, just drop the whole block of heavy cream + herbs into the potatoes in step 4.

See the freezing guide for tips and information on freezer-safe food storage.