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Wash the potatoes, peel them (optional) and cut into quarters.
Add water, potatoes and salt to the instant pot.
Secure the instant pot lid and close the pressure release valve. Select manual/High pressure and cook at high pressure for 10 minutes.
When the timer beeps, allow the pressure to naturally release for 3-5 minutes, and then quick release the remaining pressure.
Carefully open the lid and pour out any extra water. Add the milk, sour cream, butter, bouillon paste, and salt and pepper.
Mash everything combine, but be careful not to over mash the potatoes, which leads to gummy mashed potatoes instead of fluffy mashed potatoes.
Taste and add more seasonings, as needed.