2lbspotatoes peeled and cut into 1-2 inch pieces (Russet or Yukon Gold work best)
½teaspoonsaltor more to taste
Add potatoes to instant pot: Place trivet in instant pot and add 1 cup of water. Place potatoes on top, close lid and set valve to "sealing" position.
Pressure cook: Choose "pressure cooking" (or "manual" on older models) and set timer to 5 minutes. Once cooking time is up, wait for 2 minutes, then release pressure manually according to manufacturer's instructions.
Mash potatoes: Remove trivet (hot!) and fully drain water. Add milk, butter, salt, pepper and nutmeg to potatoes in Instant Pot. Use a potato masher to mash potatoes to desired consistency. Add more milk as needed. Check for seasoning and serve with additional butter and chopped herbs, if you like.
Butter: Feel free to cut back on the butter for a lighter mash, but the potatoes won’t turn out quite as rich and creamy. Add a few tablespoons of cream cheese or sour cream in place of some or all of the butter, if you prefer!
Consistency: Add more milk as needed, different potatoes have different needs for liquid. Start with one tablespoon extra and increase from there.
Timing: If your potatoes aren’t cooked after 5 minutes (they really should be, but just in case!), close the instant pot and cook for 1 more minute on high pressure
Potato skin: Feel free to leave the skin on your potatoes if that’s what you prefer.