Instant Pot Mashed Potatoes

Ingredients

• 2 pounds Russet potatoes (peeled and cut into 1 1/2-inch chunks)
• 1 cup water (for pressure cooking)
• 1.5 teaspoons salt (plus more to taste)
• 4 tablespoons unsalted butter (cut into pieces)
• 0.5 cup milk (warm for smoother mashed potatoes)
• 0.25 teaspoons black pepper (freshly ground)

Instructions

1. Add the potatoes, water, and salt to the Instant Pot. Stir once so the potatoes are evenly distributed.
2. Lock the lid, set the valve to sealing, and pressure cook on high for 8 minutes.
3. When the timer finishes, carefully quick release the pressure. Open the lid once the pin drops.
4. Drain the potatoes well, then return them to the warm inner pot.
5. Add the butter, milk, and black pepper. Mash until smooth and creamy, leaving a few small lumps if you like a rustic texture.
6. Taste and adjust with more salt, pepper, or a splash more milk if needed.
7. Serve warm, topped with extra butter or chopped chives if desired.