Instant Pot Instructions:

1. Pour 1 ½ cups of water into bottom of Instant Pot. Place a trivet in the bottom of the Instant Pot. Place peeled potatoes on top of the trivet. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes (alternately you can cube the potatoes and place in a steamer basket and only pressure cook for 8 minutes). When time is up move valve to venting and remove the lid. 
2. Discard the liquid and move the trivet out of the pot. Place potatoes into the pot and mash. Stir in the cream cheese, half and half, butter, garlic salt, seasoning salt, kosher salt and black pepper until butter and cream cheese melt and are incorporated. 
3. Spread the potatoes in a 9×13 inch baking dish and sprinkle with some paprika. Bake at 350° F for 30 minutes. Serve and enjoy!

Slow Cooker Instructions:

1. Pour 1 ½ cups of water into slow cooker. Cube up the potatoes and add to the slow cooker. Cover and cook on low for 4 hours, or until potatoes are tender.
2. Drain off water. Mash the potatoes. Stir in the cream cheese, half and half, butter, garlic salt, seasoning salt, kosher salt and black pepper until butter and cream cheese melt and are incorporated. 
3. Spread the potatoes evenly and sprinkle with paprika. Cover and cook on high for 30 minutes. 
4. Serve and enjoy.