Peel and cut the potatoes into 1-1½" cubes and add to the inner pot. Add in about 3 cups of water. You only need to have enough water to almost cover all the potatoes. Add 1 teaspoon fine grind salt and stir.
Put the pressure lid on and turn the valve to seal. Pressure cook on high for 5 minutes and when the time is up allow the pot to natural release for 5 minutes. Release the remaining pressure by turning the valve to vent.
Warm the cream or half and half up and butter in the microwave or on the stove just until it is warm. Do not boil it.
Scoop out the potatoes and put them in a bowl. Dump the water out of the inner pot and add the potatoes back into the pot. Use the sear/sauté on medium low until the potatoes are dry and the edge look white and flaky. I flip the potatoes a few times and sauté for just about 5 minutes. *In my video I used high sear/sauté, but had some browning so I'm suggesting a lower sauté temp.
Either remove the potatoes from the inner pot and place in a bowl or if you are using the Mix 'N Masher, you can mash your potatoes right in the ceramic pot.
Add in ¼ of the half and half/cream and butter mixture and either use a hand mixer on low or the Mix 'N Masher to gently incorporate the liquid into the potatoes. You don't want to over mix the potatoes or they can become too starchy and dense. Continue to add the butter/half and half or cream mixture ¼ at a time until your potatoes are the desired consistency. Add salt to taste and gently fold into the mashed potatoes.
Add some pats of butter on top if desired. Serve & Enjoy!
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