2 lbs (1 kg) russet or Maris Piper potatoes, peeled and quartered into large chunks
1 head of cauliflower, washed, stem cut away and chopped into large florets
¼ cup (55g) unsalted butter
4 ounces (115g) cream cheese, softened at room temperature
1 garlic clove, peeled
2 teaspoons salt, divided
1 teaspoon black pepper
Note: if you don't have an Instant Pot, you can make this recipe just as easily on the stove! Just put the potatoes and cauliflower in a large stock pot, cover with water, and boil everything until the potatoes are tender enough to be cut with a butter knife.
Place the potatoes and cauliflower in your Instant Pot's inner pot. Add one teaspoon of the salt and cover with water (about 4.5 cups).
Put the lid on your Instant Pot and set it to the "steam" function for 10 minutes.
While the Instant Pot is cooking, melt the butter over medium-low heat. Add the garlic clove and let the garlic cook in the butter until it's browned. Remove the garlic clove and discard.
When the Instant Pot is done cooking, let the Pot switch to the "Keep Warm" mode for 10 minutes, then release the steam. Open the Instant Pot, drain the potatoes and cauliflower and return everything to the inner pot.
While the potatoes and cauliflower are still hot, mash the potatoes and cauliflower together with a potato masher (a large fork will also do the job, but not as well). Add the cream cheese, butter, pepper and the remaining teaspoon of salt and mix well. Serve immediately or transfer to a 9x13 pan and cover with foil to keep warm in the oven (set to 150 degrees or the warmer function on your oven).
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2018/11/instant-pot-cauliflower-mashed-potatoes.html