Instant Pot Mashed Potatoes

INSTANT POT MASHED POTATOES
5 lb. Yukon Gold potatoes, peeled and quartered
Kosher salt/black pepper to taste
2 sticks butter
12 oz. cream cheese, room temp
½ c. half and half
½ c. heavy cream
Lawry’s seasoned salt, to taste

1. Add potatoes to 6-8 quart INSTANT POT.
2. Add 1 ½ c. water and season with salt.
3. Secure lid and set pressure valve to sealing.
4. Using PRESSURE-COOKING MODE, set for 10 minutes. (It will take some time for the pressure to build up; from there, the automatic 10 minute clock begins
5. When cook time is up, with wooden spoon, carefully turn the valve to venting to let the pressure release quickly.
6. After the pressure has been fully released (the button will pop down), remove the lid.
7. There may be some water on bottom of pot. If so, remove the insert and drain water off.
8. Mash the potatoes, letting as much steam escape as possible.
9. Add butter, cream cheese, half and half, heavy cream, seasoned salt, regular salt and black pepper.
10. Stir until everything is melted and combined. Taste for seasoning.
11. Transfer potatoes to serving dish and sprinkle with extra pepper and top with butter, if desired.