Categories: Instant Pot
Ingredients
- 5 lbs. Yukon Gold potatoes, peeled and quartered
- 2 1/2 tsp kosher salt, plus more to taste
- 2 sticks salted butter, plus more for serving
- 12 oz. cream cheese
- 1/2 cup half-and-half
- 1/2 cup heavy cream
- 1/2 tsp seasoned salt
- 1 tsp black pepper, plus more for serving
Directions
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Add the potatoes to an Instant Pot. Add 1 1/2 cups water and 1 tsp kosher salt. Secure the lid and set the pressure valve to sealing. Using the pressure-cooking mode, set to 10 minutes.
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When the cook time is up, with a wooden spoon, carefully turn the valve to venting to let the pressure release quickly. After the pressure has been fully released, remove the lid. There may be some water on the bottom of the pot; if there is any, remove the insert and drain the water off.
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Mash the potatoes, letting as much steam escape as possible. Add the butter, cream cheese, half and half, heavy cream, seasoned salt, 1 1/2 tsp kosher salt and pepper to the potatoes. Stir until everything is melted and combined. Taste and adjust the seasonings as needed.
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Transfer the potatoes to a serving dish, sprinkle with extra pepper and top with a pat of butter.