3lb.Russet potatoes, peeled and sliced (about 8-9 small potatoes or 5-6 medium potatoes)*
2tsp.crushed garlic (about 4 cloves)
6cupswater (enough to cover potatoes)
8Tbsp.butter, unsalted (1 stick or 1/2 cup)
1/2cupParmesan cheese, grated, fresh
1/2cupreserved starchy water from potatoes*
1Tbsp.chives/herbs of choice (fresh preferred)
Peel and slice the potatoes into rounds and place in the Instant Pot.
Add in the garlic and salt. Cover potatoes with ~6 cups of water or enough for the potatoes to be completely covered.
Secure the lid, set the valve to seal and cook on manual HIGH pressure for 15 minutes. (Note: Instant pot will take a few minutes to reach pressure, then time will begin to count down).
When the timer goes off, quick release the pressure using a dish towel or pot holder.
Reserve 1/2 cup of the starchy water (see notes). Drain the potatoes and then return back to the pot.
Add in the butter and stir. Then add in remaining ingredients: remaining salt, 1/4 cup of reserved starchy water, Parmesan cheese, milk, sour cream, garlic powder and pepper. Mash until smooth.(Do not over work the potatoes, see notes).
Serve with chives and more butter on top if desired.
If you want the potatoes to be a little thinner, add more of the reserved starchy water and/or a tablespoon of milk at a time. The starchy water makes mashed potatoes creamy, light and fluffy. No need to dice potatoes into cubes. You can simply peel and slice them into rounds. Depending on size, you could even just cut the potatoes right in half and add them in! When mashing, do not to overwork the potatoes. This causes an excess amount of starch to be released and the potatoes can become pasty and unappetizing. Overall, limit the amount/time you mash. Pro tip: Use a potato ricer if you have one for smooth, lump free potatoes! While mashing, you'll add in the remaining salt. After mashing taste and adjust until desired.