Peel and quarter potatoes. (If you want to leave skin on, make sure to wash potatoes well. Potato skin does contain a lot of nutrients.)
Place quartered potatoes into the instant pot.
Press garlic cloves and add it to the potatoes. Season with some salt and pepper.
Add enough broth to just cover the potatoes.
Close the lid and make sure it's latched. Turn the valve to "seal" and set the Instant Pot to cook on high pressure cook mode for 15 minutes.
You can do a quick release, carefully. Make sure to press cancel first just to double check that the pressure cooker is done cooking. Open the lid after all pressure has been released.
Drain off all the water but save some for the mashed potatoes.
Add butter, about 1/4 cup of cooking broth, and about 1/4 cup of milk to potatoes. Mash potatoes well. Taste to see if you need more salt. If texture demands it, add some more milk.
Note: if using a metal potato masher, transfer potatoes into a separate mixing bowl so that you don't scratch the Instant Pot bowl.
Notes
Tips!
Do NOT replace the broth with water! Both chicken and vegetable broth lend so much flavor to the potatoes.
Plan on serving these mashed potatoes with a beef entrée or gravy? Feel free to use Beef Stock instead of vegetable or chicken.
Be very careful when you’re draining the water and mashing the potatoes as they will be quite hot.
Want to save a little time? You can use quick release on the pressure cooker instead of natural release. Natural release normally takes an additional 10-15 minutes. As always, be careful because the steam is hot.