2 lbs. yellow, russett or red potatoes, washed, peeled and cut to 1” pieces
1 cup water
3/4 teaspoonfine sea salt
½–3/4 cup milk of choice
3 tablespoonbutter or ghee
1/2 teaspoon ground black pepper
1/4 teaspoongarlic powder
Parsley or chives, finely minced (optional)
Place potatoes inside the Instant Pot. Pour the water over the top, and sprinkle with salt. Close the lid, and switch the valve to sealing. Cook on high pressure for 5 minutes. Switch the valve to venting to release the steam.
Drain the potatoes in a colander, and return back to the pot.
While potatoes are still hot, add in the milk, butter, black pepper and garlic powder. Mash with a potato masher until smooth. If the potatoes are not loose enough, add in more milk as needed. Taste, and adjust seasoning
Garnish with herbs and serve immediately.
Try to cut the diced potatoes to a similar size so the pieces all cook evenly. This recipe calls for a smaller dice of the potatoes so they cook quicker.