⅓cupmilkor enough to make the potatoes a creamy consistency
salt and pepper to taste
Add 3 cups of water to Instant Pot.
Peel and cube or slice 3 pounds of potatoes, and add to water in Instant Pot.
Cook on high pressure for 10 minutes, and then follow with a quick release.
Drain potatoes. Add butter to Instant Pot, and set to saute until melted.
If using a potato masher, then add all the potatoes back at once. Mash until done. Add seasoning, and enough milk to make the potatoes a creamy consistency.
If using a potato ricer, then rice the potatoes until done. Add seasoning, and enough milk to combine.
Serve immediately, or store in an airtight container for up to one week.
To freeze, completely cool then place in freezer containers or freezer bags. Freeze for up to one month.
Try to keep the cubes all about the same size of volume as this always helps to cook evenly. This is a good rule of thumb when you are cutting up stew vegetables as well for other recipes.Careful adding in the milk, and only add enough until the potatoes are a creamy consistency. Remember you can always add more, but you can't take it back once you add it.