Instructions

1. Place potatoes and water in Instant Pot (or other pressure cooker) and set valve to seal. Choose ‘manual’ and cook on ‘high pressure’ for 12 minutes and then do a ‘quick release’.
2. Meanwhile, heat the butter, 1/2 cup milk and garlic over low heat on the stove top.
3. Drain the potatoes. Add the milk/butter mixture and use a handheld “smasher” to break up potatoes and incorporate the milk and butter. You may need the other 1/4 cup of milk. Add it gradually to get desired consistency. You want potatoes to be creamy but not soupy. Stir in the garlic pepper blend and kosher salt to taste.
4. Serve warm. Top with fresh parsley garnish is desired.