Ingredients:

  • 3 lbs Yukon Gold or Russet potatoes, peeled and cut into 1-inch cubes
  • 1 cup water
  • 1 tsp kosher salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup whole milk, warmed
  • salt to taste
  • black pepper to taste

Instructions:

  1. Peel the potatoes and cut them into uniform 1-inch (2.5cm) cubes to ensure even cooking.
  2. Pour 1 cup of water into the Instant Pot inner pot. Add the potato cubes and sprinkle with 1 tsp of salt, stirring gently to distribute.
  3. Secure the lid and set the valve to 'Sealing'. Select Manual/Pressure Cook on High for 8 minutes.
  4. Once the timer beeps, immediately perform a Quick Release by turning the valve to 'Venting'.
  5. Carefully lift the inner pot and drain the remaining cooking liquid through a colander.
  6. Return the drained potatoes to the pot and use a potato masher to break down large chunks while they are steaming hot.
  7. Slowly pour in the melted butter and warmed milk.
  8. Fold the mixture gently with a spatula or use a hand mixer on low speed until the texture is velvety, being careful not to over-mix.