3poundssweet potatoes, cut into 1 inch pieces (about 5 large potatoes)
2tablespoonsunsalted butter, room temperature
Optional: toasted nuts, marshmallows, maple syrup
Pour 1 cup of water in IP and place a trivet (handles facing up). Add sweet potatoes. Close lid and set valve to sealing pressure. Pressure cook on high for 10 minutes. Quick release. Note: it will take about 10-15 minutes to come to pressure. Once it beeps, quick release by turning the vent to venting position.
Remove the trivet and drain sweet potatoes really well. Place the empty Instant pot insert back into the pot.
The IP should automatically be at "keep warm" setting. Add the sweet potatoes back to the insert. Add the rest of the ingredients. Using a potato masher, mash. Can be left on warm until serving.
Depending on your sweet potatoes, you may need to add more milk.Storage suggestions:
Transfer to an airtight container and keep in the fridge for up to 5 days. You can reheat on the stovetop over medium-low heat or in the microwave. Be sure to add a splash of milk to keep the potatoes from drying out.
To freeze: cool completely and add mixture to a freezer-safe bag (flatten) or container. Will store for up to 3 months. When ready to enjoy, thaw in the fridge overnight. Then warm in the microwave, oven, or on the stovetop.