3 lb. russet potatoes, peeled and quartered
2 c. water
Kosher salt
1/2 c. (1 stick) butter, plus more for serving
1/2 c. milk
1/2 c. sour cream
Freshly ground black pepper


1. Add water, potatoes and a generous pint of salt to the instant pot. Choose the MANUAL setting and cook at high pressure for 12 minutes. Turn valve to cook release when finished. Transfer potatoes to a large bowl and mash until smooth.
2. Meanwhile, over medium heat; melt butter in a small bowl until warm. Pour this over the mashed potatoes to make them creamy. Stir in sour cream and season with salt and pepper.
3. For serving, transfer potatoes to a serving bowl and add butter on top. Season with more pepper.