Put 180 ml Water and 1 teaspoon Sea salt into the Instant Pot. Place the metal trivet in the pot. Add 1 kg Potato (chopped) on top of the trivet.
Select the Pressure Cook setting and set the pressure to high. Set the timer to 10 minutes. When finished cooking, quick release the pressure.
Remove the potatoes and trivet and drain all the liquid. Return the potatoes to the pot. Add 180 ml Whole milk, 85 g Butter and 15 g Fresh chives.
Mash the potatoes with a potato masher until they are smooth. If the potatoes are too thick, add a little more milk until the desired texture is achieved.
Notes
If you want to add some extra fibre keep them skin on.
Cream cheese (garlic, herb, or plain all work) stirred in at the end.
Fresh herbs (chives and parsley are nice and fresh, but woody herbs like thyme and rosemary are delicious too)
Olive oil: use this instead of butter for a creamy vegan mashed potato
Add some veg by cooking some cauliflower with the potatoes and mashing them together.
Cheese and chopped cooked bacon (total comfort food), added at the end.
A spoonful of pesto in mashed potato is amazing.
Like things spicy? Add a spoonful of chipotle paste. It makes it a great colour too.
Add some greens with some finely chopped spinach.
A pinch of smoked paprika adds lots of flavour.
Another vegan way to make creamy potatoes is with hummus.
A spoonful of horseradish is another way to make it spicy.
For some Spanish flavour, add some chopped cooked chorizo at the end.