Peel and chop the potatoes. Cut them into evenly sized chunks so they cook at the same pace. Nobody wants half-mushy, half-crunchy potatoes. Rinse them quickly to remove extra starch.

Add everything to the Instant Pot. Toss in the potatoes, garlic, and water or broth. Sprinkle in about 1 teaspoon salt. Don’t add the milk or butter yet—patience pays off here.

Pressure cook like a pro. Lock the lid, set the valve to sealing, and cook on High Pressure for 10 minutes. Walk away. Feel powerful.

Quick release carefully. Once the timer beeps, do a quick release. Steam is hot, obviously—use a towel or spoon and don’t act brave.

Drain (but not completely). Drain most of the liquid, but save about ½ cup just in case. That starchy water is liquid gold if things get too thick.

Mash it up. Add butter, warm milk, and cream cheese (if using). Mash until smooth and dreamy. Do not use a blender unless you enjoy paste.

Season and serve. Taste, adjust salt and pepper, and add a splash of reserved liquid if needed. Top with chives if you’re feeling fancy.