MAKE AHEAD MASHED POTATOES PIONEER WOMAN RECIPES

Steps:

• Peel the potatoes, rinse them and cut them into 1- to 2-inch pieces. Add to a large pot and add enough water to cover all of the potatoes. Heavily salt the water. I use about 1 tablespoon salt. Place pot on your stove and turn heat to high. Bring to a boil and boil for 5–10 minutes, until potatoes easily break apart with a fork or a butter knife. Turn off heat. Drain potatoes and return pot to the hot burner (that’s turned off). Leave the pot on the stove for at least 10 minutes, uncovered. Add butter and mix with a wooden spoon or rubber spatula so the butter is evenly distributed. Mash the potatoes to desired consistency. Add sour cream and mix together. Add heavy cream or milk and mix together. Add more if you like creamier potatoes.  Add salt and pepper to taste. Add an extra pat of butter on top before serving. Serve immediately or store in the refrigerator and reheat to serve.

Steps:

• 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. Transfer the potatoes to a serving dish, sprinkle with extra pepper and top with a pat of butter.