Step 1

Insert trivet into instant pot bowl. Add 1 cup water or chicken broth and add 1 tsp salt.

Step 2

Peel the potatoes and cut them into quarters (large enough that they won’t fall under the trivet (about 1-inch thickness). Place potatoes over the trivet, adding the largest pieces first (so they don’t fall through).

Step 3

Cover with lid, set the valve to ‘sealing’ position then cook on manual high pressure for 10 min with a quick release.  Once pressure has released, remove the lid then remove the trivet using tongs or an oven mitt. Don’t drain the water.

Step 4

Mash with a potato masher then add the warm milk to your desired consistency. Finally, mix in the softened butter just until blended. For a smoother consistency, blend the potatoes with an electric hand mixer until no lumps remain. Season to taste with more salt if desired.