Step 1

Place potatoes and cauliflower in the Instant Pot. Add 3 cups water and sprinkle with 1 tsp kosher salt.

Step 2

Seal lid and cook on Manual, High Pressure for 10 minutes. (Note that it will take ~10 minutes to come to pressure before it starts counting down.) Quick release remaining pressure. Drain vegetables and return to Instant Pot.

Step 3

Add milk, butter, garlic powder, and salt and pepper to taste. You can also add a couple spoonful of yogurt for extra tang or a handful of grated Parmesan cheese. Use a potato masher to mash until you reach your desired consistency, or for extra creamy potatoes, whip them in a stand mixer or in a bowl using electric beaters. Taste and add salt if needed (I added another 1/2 tsp since some of the salt gets drained). Garnish with fresh thyme, parsley, or chives. Leftovers will keep in the refrigerator for three-four days.