• Prepare the Potatoes

Peel and wash the potatoes. Cut them in half lengthwise, then cut them into evenly sized chunks.

• Pressure Cook the Potatoes

Place the potatoes in the Instant Pot with 1 cup of water. Secure the lid, set the valve to sealing, and pressure cook on high for 10 minutes. Carefully perform a quick release when the cooking time is complete.

• Mash the Potatoes

Drain the potatoes and transfer them to a large bowl. Add the butter, sour cream, half-and-half, garlic powder, black pepper, and salt. Mash until smooth and creamy, then cover and keep warm.

• Prepare the Instant Pot

Rinse and dry the Instant Pot insert, then return it to the cooker.

Start the Gravy

Pour the turkey broth and gravy packet into the Instant Pot. Add the garlic powder and black pepper, then whisk until well combined.

• Warm the Turkey

Select the sauté setting and bring the gravy to a gentle simmer. Add the cooked leftover turkey and stir gently. Cook for 5–7 minutes, stirring occasionally, until the turkey is heated through.

• Thicken the Gravy

Mix the flour with enough cold water to create a smooth, thin slurry. Slowly whisk the slurry into the simmering gravy. Continue cooking and stirring until the gravy reaches your desired thickness.

• Season to Taste

Taste the turkey and gravy before adding salt because the broth and gravy packet may already be salty. Add salt only as needed.

• Assemble and Serve

Spoon the creamy mashed potatoes into bowls and top with the warm turkey and homemade gravy. Serve immediately and enjoy!