Prepare potatoes. Peel the potatoes and rinse well with water. Cut the potatoes into one to two inch chunks, as evenly sized as possible.
Pour 1 cup of water into a 6-quart Instant Pot. Add wire insert or steamer basket. Put the potatoes on wire rack and sprinkle with salt.
Secure lid and turn valve to seal.
Select Pressure Cook (or Manual Pressure) and set timer for 10 minutes. It will take 20 additional minutes for it to pressurize. .
When the timer goes off, turn valve to vent, to quick release pressure, being careful for any steam released. When depressurized, carefully remove cover.
Drain potatoes, using a colander in the sink, removing wire rack. Return potatoes to Instant Pot.
Add milk, butter, and pepper to potatoes. Mash thoroughly with a potato masher. Add more milk as needed to achieve desired consistency. Check seasoning and serve.
Video
Notes
Makes about 10 cups.
Add more butter, cream cheese, sour cream, or buttermilk, replacing some of the milk or heavy cream, if you prefer. Make the potatoes the way your family likes them.
If you prefer creamier, whipped potatoes, use a hand mixer to mash the potatoes. You can do this right in the insert of your Instant Pot.
Refrigerate leftovers promptly. They will keep in the fridge for up to 4 days or in the freezer for 1-2 months.
To cook 1 lb. potatoes (about 3 medium sized potatoes): Add ¼ teaspoon salt to cook potatoes, along with 1 cup water. Pressure cook for 10 minutes; it will take an additional 7 ½ minutes to pressurize. Mash potatoes with ¼ cup milk, 1 tablespoon butter, additional salt and pepper to taste. Makes about 2 cups.
To cook 3 lb. potatoes (about 9 medium sized potatoes): Add ¾ teaspoon salt to cook potatoes, along with 1 cup water. Pressure cook for 10 minutes; it will take an additional 11 minutes to pressurize. Add ¾ teaspoon salt to cook potatoes. Mash potatoes with 1 cup milk, 2 tablespoons butter, additional salt and pepper to taste. Makes 6 cups.