Name: Instant Pot Mashed Potatoes
Ingredients: 5 lb. 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 c. half-and-half; 1/2 tsp. seasoned salt (such as Lawry's); 1 tsp. black pepper (plus more for serving)

Instant Pot Mashed Potatoes

Adapted from Ree Drummond, The Pioneer Woman

Print Recipe Pin Recipe

Ingredients

5 lb. 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 c. half-and-half
1/2 tsp. seasoned salt such as Lawry's
1 tsp. black pepper plus more for serving

Instructions

Add the potatoes to a 6- or 8-quart Instant Pot. Add 1 1/2 cups water and 1 teaspoon kosher salt. Secure the lid and set the pressure valve to sealing. Using the pressure-cooking mode, set to 10 minutes. (Note that it will take some time for the pressure to build up; from there, the automatic 10-minute clock begins!)
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 (you’ll see the button pop down), 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.
Mash the potatoes, letting as much steam escape as possible. Add the butter, cream cheese, half-and-half, heavy cream, seasoned salt, remaining 1 1/2 teaspoons kosher salt and the pepper to the potatoes. Stir until everything is melted and combined. Taste and adjust the seasonings as needed.
Mix with an electric mixer or an immersion blender for 30-60 seconds. Don't over-mix. Switch to slow cook to keep it warm and re-heat the mixture after adding the cold ingredients.
Transfer the potatoes to a serving dish or server directly from the Instant Pot, sprinkle with extra pepper and top with a pat of butter.