2cupsshredded cabbage or kale (about ½ small head)
2clovesgarlicminced
2poundsYukon gold potatoespeeled and cut into 1" cubes
¾cupwater
½cupheavy cream
4tablespoonsbutterdivided
1teaspoon salt
½teaspoonpepper
Instructions
Heat the Instant Pot using the Saute-High function. Add the olive oil and allow it to heat for a minute.
Add the cabbage and cook, stirring occasionally, until it has softened, about 5 minutes. Add the garlic and cook for an additional minute.
Add the potatoes, water, cream, 2 tablespoons of butter, salt, and pepper. Attach the lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook-Manual for 7 minutes.
When the timer finishes, release the pressure manually by switching the valve to the “venting” position. Be careful - it will steam!
Add the remaining butter and mash the potatoes to your desired consistency. I like using an immersion blender to mash potatoes but you can also use a hand masher or stand mixer. Season with additional salt and pepper if needed. Serve hot.
Notes
Store any leftover potatoes in an airtight container in the refrigerator for up to two days.