Instant Pot Mashed Potatoes

Ingredients

3 pounds Russet potatoes 4-5 medium, peeled and quartered (halve if using small potatoes)
4-5 cups water
3 tablespoons unsalted butter cut into 3 pieces
½ teaspoon salt or to taste
pepper to taste
½ cup warm milk

Instructions

Place the potatoes in the Instant Pot inner pot. Add enough water to just cover the potatoes.
Close the Instant Pot lid and turn 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.
As soon as the cook time ends the pot will beep a few times. Immediately quick release the pressure by carefully turning the steam release valve to the venting position. I use the handle of a long spoon to turn the valve. Wait for the steam to escape and the float valve to drop down, and then carefully open the Instant Pot lid.
Transfer the potatoes to a colander to drain and then return them to the empty inner pot of the Instant Pot. You may place the inner pot back in the base with the Instant Pot on "warm" to keep the potatoes warm.
Use a potato masher to mash the potatoes. Add the butter, salt and some pepper and continue mashing to combine.
Stir in the warm milk, a little bit at a time, until the potatoes reach the desired creamy consistency. Taste the mashed potatoes and adjust the seasonings as necessary.

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