Extra seasoning, to taste(butter, chives, black pepper, etc.)
For garlic mashed potatoes (highly recommended!), press the Sauté button on your Instant Pot, and add in the olive oil. When the pot has heated up, add in the 2 cloves of minced garlic and briefly stir them. I usually press the Off button right away, so the garlic doesn't burn.
As soon as the garlic smells very fragrant, add in the cup of water to prevent it from burning. Use a wooden spoon or spatula to scrape the bottom of the pot, to make sure no garlic is stuck there. (You could trigger a burn error otherwise-- nothing must stick to the bottom.)
If you want to skip the garlic part, at this point you'll add in the water (if you haven't already), along with the potatoes and salt to the Instant Pot. There's no need to stir. Secure the lid, and move the steam release valve to "Sealing."
Use the Manual or Pressure Cook button on your machine to cook at high pressure for 8 minutes. It will take roughly 10 minutes for the pot to come to pressure, so it will read "On" as it heats up, and then it will start the count-down as soon as the floating valve in the lid pops up.
When the cooking cycle is complete and the screen reads LO:00, immediately move the steam release valve to "Venting" to release the pressure in the pot. Make sure your hand isn't over the vent, to avoid getting burned by the hot steam. When the floating valve in the lid drops, it's safe to open the lid.
Use a fork to test the potatoes, to make sure they are tender, then use a potato masher to start mashing the potatoes. Add in the milk, starting with only 1/4 cup at a time, until the potatoes are as creamy as you like them. I usually end up using roughly 1/2 cup of almond milk, but if you use Russet potatoes you may need up to 3/4 cup (Russets tend to be drier than Yukon Gold potatoes). This is also the time to taste the potatoes and add more seasonings as you like. I typically use 2 teaspoons of sea salt total for 3 pounds of potatoes, and you can add black pepper or fresh chives, to taste, too.
Serve warm. Leftover potatoes can be stored in an airtight container in the fridge for up to 5 days.
Nutrition information is for roughly 1 of 6 servings. This information is automatically calculated, and is just an estimate, not a guarantee.I weigh the potatoes before peeling them. After peeling them, they are closer to 2.5 pounds total.