Instant Pot Colcannon Potatoes

INGREDIENTS

• 1 cup butter divided (high quality Irish butter like Kerrygold is best)
• 1/2 medium onion thinly sliced
• 2 cups kale washed and julienned
• seasoned salt and pepper to taste
• 3/4 cup chicken broth If using Better than Bouillon, add 1 cup of water with 1 tablespoon paste
• 3 lb Russet potatoes scrubbed, peeled and chopped into 1/2 inch pieces
• 8 oz cream cheese, softened
• 1/2 Cup heavy cream or half and half

INSTRUCTIONS

1. Set the Instant Pot to NORMAL SAUTE and add 2 tablespoons of butter, sliced onion, kale, and a pinch of seasoned salt. Saute for about 5-8 minutes or until onions are translucent, soft, and fully cooked. Do not let the onion brown. Remove and set aside.
2. *If the Instant Pot liner has any browned bits or marks, remove the pot and rinse it out so there are no browned marks.
3. Add chicken broth and potatoes to the Instant Pot. Lock the lid, turn the knob to Sealing, and cook on Manual or Pressure Cook for 5 minutes. Allow a 10 minute natural pressure release, then release the rest of the pressure by turning the knob from Sealing to Venting.
4. Add cream cheese, 1/2 cup butter (1 stick), and cream or half and half. Replace the lid and wait 5 minutes to warm through the ingredients and melt the butter. Open the lid, and mash with a potato masher or very carefully with a hand mixer. Mash until smooth and no lumps remain, but do not overmix. Add more milk or cream to thin, if you prefer a softer mashed potato texture. Taste the potatoes and add more salt to taste.
5. With a rubber spatula, gently fold in the kale and onion mixture to the mashed potatoes, careful not to overmix.
6. Transfer the potatoes to a serving bowl, and create an indent on the top by swirling a spoon to make a well on the top. Pour remaining melted butter in the well. Enjoy topped with freshly cracked pepper.