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3 pounds Russet potatoes* (4-5 medium, peeled and quartered (halve if using small potatoes))

5 cups water

4 tablespoons unsalted butter (cut into 4 pieces)

½ teaspoon salt (or to taste)

¼ teaspoon black pepper (or to taste)

½ cup whole milk (warmed, plus more as needed)

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1. Place the potatoes in the Instant Pot inner pot. Add enough water to just cover the potatoes.

2. Close the Instant Pot lid and move the steam release valve to the sealing position. Press the Manual/Pressure Cook button and cook on high pressure for 10 minutes. The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down.

3. Once the cook time ends, quick release the pressure by carefully moving the steam release valve to the venting position. Wait for the steam to escape and the float valve to drop down, and then carefully open the Instant Pot lid.

4. Transfer the potatoes to a colander and drain well. Meanwhile, make sure the exterior of the inner pot is clean and dry. Return the drained potatoes to the empty inner pot and put it back in the base with the Instant Pot on "warm" to keep the potatoes warm.

5. Use a potato masher to mash the potatoes. Add the butter, salt and pepper and continue mashing to combine.

6. Stir in the warm milk, a little bit at a time, until the potatoes reach the desired creamy consistency. Taste the mashed potatoes and add more salt and pepper, as needed, to taste.

*You can use Yukon Gold potatoes instead - they don't need peeled.