2 pounds russet potatoes peeled and cut into 1 to 2 inch chunks
1 tsp salt, plus more to taste
1-1/2 cups milk
1/2 cup heavy cream (I think this would taste great, but never have so I use 2 cups milk)
3 Tbs butter
Pressure cook potatoes. Put the potatoes in the Instant Pot and sprinkle with salt. Add the milk, cream, and butter. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 8 minutes. After cooking, quick release the pressure. Unlock and remove the lid.
Mash the potatoes. Using a potato masher or large fork, mash the potatoes into the milk mixture until smooth and creamy. (Alternatively, you can remove the potatoes with a slotted spoon or skimmer and use a ricer to press the potatoes into the pot then stir to combine them with the cream and butter.) Season with salt and pepper, if necessary, and serve.
