Instant Pot Mashed Potatoes

Place 4 lb. russet potatoes (about 8), peeled, cut into 2" pieces, 4 garlic cloves, lightly smashed, 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 4 cups water in an Instant pot. Lock lid and set Instant Pot to cook at high pressure 12 minutes. (Instant Pot will take about 15–20 minutes to come to pressure.) Manually release (quick release) pressure, then remove lid. Drain potatoes.

Transfer potatoes back to warm Instant Pot insert. Using a potato masher, smash hot potatoes until mostly smooth. Add 1 cup (1 stick) unsalted butter, cut into ½" pieces, ½ cup whole milk, ¼ cup sour cream, 1 tsp. freshly ground pepper, and remaining 2½ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and stir until butter is melted and sour cream is completely distributed throughout potatoes. If you’d like your potatoes smoother, continue mashing until you reach your desired consistency. Taste and season with more salt and pepper if needed.

Transfer potatoes to a medium bowl and top with pats of butter, thinly sliced chives, and more pepper, if desired.