Peel each potato and immediately submerge them in a large bowl of water to prevent them from turning brown.

Set a wire rack insert in a 6-quart or larger electric pressure cooker.

Cut potatoes into large rounds. Place the potatoes on the rack and add enough water to cover them by about 1”.

Place the lid on the Instant Pot, turn and lock. Make sure that the release valve is in the "Sealing" position.
using the "+" or "-" buttons.

3 Press MANUAL button on high pressure. Using the "+" or "-" buttons, set to 8 minutes. The IP will start cooking.

Once cook time has elapsed, allow pressure to release for 3-5 minutes. Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to "Venting" position.

The initial release will spray some moisture around the pot so be careful.

Carefully remove the lid, opening the top away from you as steam will be released from the pot.

Place potatoes in a bowl and discard the excess water in the pot.

Return potatoes to the IP insert that is still on warm.

Using a hand held potato masher, mash the potatoes. Do not use an immersion blender or food processor. Lightly mash the potatoes, more if desired for a smoother consistency.

Use a spoon or spatula to gently fold the butter into the potatoes.

Whisk together the milk and salt.

Heat milk until warmed, about 120ºF (49ºC).

While the pressure cooker is still on warm, add the milk in 3 portions until milk is absorbed.

Season with pepper if desired, and stir to combine. If needed, add a bit more salt and/or pepper.