To steam the potatoes you will need one cup of liquid. Plain water works but adding milk and chicken bouillon adds extra flavor. I’m using 2 bouillon cubes instead of stock to concentrate the flavor without having to add more liquid.

Start by adding the peeled potatoes to the pressure cooker. Pour the milk, water, and bouillon cubes. Secure the lid and close the vent of the Instant Pot. Set the pressure to HIGH for 13 minutes. Allow the pressure to release naturally. This should take around 12 minutes. Remove the lid but don’t drain off any of the liquid.

To mash the potatoes, add the remaking milk, cream cheese, butter, garlic powder, salt, and pepper. Use the potato masher and smash and whip the potatoes. Place the prepared potatoes in a bowl to serve.