• Place whole potatoes in the Instant Pot with one cup of water. No trivet is needed for mashed potatoes.
• Note: I don't peel potatoes anymore! The skins are full of minerals, vitamins, antioxidants, and fiber. Plus it's extra work and time that I don't have to do. I try to make cooking as simple and un-fussy as possible.
• Close and secure lid.
• Set valve to Sealing.
• Select [Manual] or [Pressure Cook] program.
• Press [+] or [-] to set cooking time of 12 to 15 minutes, depending on the size of your potatoes. *Time-saving tip: if you need your potatoes to cook faster, chop them into smaller pieces and adjust pressure cooking time to 8-10 minutes.
• Set to High Pressure and wait 10 seconds for pot to beep and let you know it is heating up. It will take around 10 minutes for your Instant Pot to reach pressure, and then the clock will begin to count down. When the time reaches zero, the Instant Pot will beep again and switch to the [Keep Warm] mode, and begin to count up.
• While keeping your face and hands away, Quick Release the valve by covering with a towel and turning steam release to allow the steam to escape. Open the lid and stick a fork in the potatoes to check for doneness. The potatoes should still be firm, but not at all crunchy. And the fork should go into the potato easily.

Mashing and Yummifying the Potatoes

• After opening the Instant Pot, add salt and butter. Mash and stir with potato masher. Make sure the bottom and corners are mixed in well. Pull out any large pieces of potato peels.
• Taste for salt and texture. Add milk if mashed potatoes seem dry. Add salt to taste. Stir well again.
• Serve and enjoy!