- Russet potatoes - Garlic - Unsalted butter - Kale - Green onion - Heavy cream - 2% milk
- Fluffy mashed potatoes - Buttery sautéed greens - Minimal ingredients and made entirely in the instant pot
Place potatoes and garlic in a 4-qt instant pot. Cover with water and sprinkle salt over top. Cook potatoes at high pressure 4 minutes.
Quick-release instant pot and drain potatoes. Place potatoes in a large bowl, cover with a towel, and allow to dry out a bit. Transfer garlic to a cutting board and mash.
Sauté kale in butter using Brown/Sauté function on instant pot until kale is tender. Add green onion and cook 1-2 minutes until fragrant.
Mash potatoes well with a potato masher and add to instant pot with garlic, heavy cream, and milk.
Fold potatoes until smooth and creamy. Season with salt and pepper to taste and serve warm. Enjoy!