- peel and cube 4 russet potatoes into 8ths / 16ths
- add 2-3 cups of water to instant pot
- add ½ stick of butter
- add pepper, salt
- add fresh or minced garlic
- add 0.5-1 cup of milk or almond milk
- cook pressure cook for 20 minutes
- quick release pressure
- if done, mash with a masher or a large fork
- add butter / salt to taste
- serve and enjoy